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Beetroot Soup With Horseradish Cream

7 faves
Nutrition per serving    (USDA % daily values)
CAL
219
FAT
50%
CHOL
20%
SOD
49%

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Ingredients for 6 servings

50 g unsalted butter

1 tablespoon rapeseed oil

2 banana shallots, finely sliced

1 leek, washed and sliced

2 cloves garlic, crushed

1 kg ruby beetroot, peeled and thinly sliced

100 ml dry vermouth or dry white wine

1 litre vegetable stock

sea salt and freshly cracked black pepper

100 ml double cream

50 g fresh horseradish (prepared weight), peeled and finely grated

fresh oregano leaves, to garnish

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