Beetroot Soup

Name: Beetroot Soup
Yield: 4
Ingredients: 500 g of peeled and thinly sliced beetroot; 2 cups of chicken or vegetable stock; 2 tablespoons of butter; 3 tablespoons of lemon juice; Salt to taste; 1 egg, beaten; 1 cup of sour cream (mixed with 1 tablespoon of lemon juice)

1
500 g of peeled and thinly sliced beetroot
2
2 cups of chicken or vegetable stock
3
2 tablespoons of butter
4
3 tablespoons of lemon juice
5
Salt to taste
6
1 egg, beaten
7
1 cup of sour cream (mixed with 1 tablespoon of lemon juice)

Ingredients

1
500 g of peeled and thinly sliced beetroot
2
2 cups of chicken or vegetable stock
3
2 tablespoons of butter
4
3 tablespoons of lemon juice
5
Salt to taste
6
1 egg, beaten
7
1 cup of sour cream (mixed with 1 tablespoon of lemon juice)

Directions

1
Combine the beetroot and stock in a bowl
2
Cover and cook in a microwave at high power for 17 minutes or until the beetroot is tender
3
Add the butter, lemon juice, and salt
4
Set aside
5
Add some warm soup to the beaten egg, mix well, and add the rest of the soup
6
Serve chilled with a dollop of sour cream
7
Serves 4
8
383 calories per serving.