Cream of beetroot soup

preparation

1. 1

   First peel and finely dice the beetroot and carrots

2. 2

   Cut the washed leek into strips

3. 3

   Melt the butter in the pot and first sweat the beetroot for five minutes

4. 4

   Add the leek and carrots and let everything fry for another 10 minutes

5. 5

   Meanwhile, you can finely chop the garlic to add it to the pot in the last few minutes as well

6. 6

   Now deglaze the contents of the pot with the water and let everything cook for three quarters of an hour

7. 7

   Now it’s time to finely purée the soup with the hand blender

8. 8

   Just season with marjoram, salt and pepper, then you can serve the soup topped with a dash of whipped cream