Cream of Chive Soup

Name: Cream of Chive Soup
Ingredients: 500 g of chive florets; 2 cloves of garlic, minced - 8 g; 2 tablespoons of butter or margarine - 30 g; 2 cups of water - 480 ml; Salt and black pepper to taste; 1 1/2 cups of milk - 360 ml; 1 large cooked beetroot, sliced into wedges - 260 g

1
500 g of chive florets
2
2 cloves of garlic, minced - 8 g
3
2 tablespoons of butter or margarine - 30 g
4
2 cups of water - 480 ml
5
Salt and black pepper to taste
6
1 1/2 cups of milk - 360 ml
7
1 large cooked beetroot, sliced into wedges - 260 g

Ingredients

1
500 g of chive florets
2
2 cloves of garlic, minced - 8 g
3
2 tablespoons of butter or margarine - 30 g
4
2 cups of water - 480 ml
5
Salt and black pepper to taste
6
1 1/2 cups of milk - 360 ml
7
1 large cooked beetroot, sliced into wedges - 260 g

Directions

1
In a large pot, combine all the ingredients except for the milk and beetroot
2
Cover and bring to medium heat, stirring occasionally, until the greens are tender
3
Let it cool slightly
4
Add the milk and blend everything in a blender
5
Cut the beetroot slices into various shapes and serve on top of the soup
6
Serves 4
7
Note: Cook the beetroot whole with its skin to preserve vitamins and color.