yes, pls avoid "goose stock" part.
christ was a vegetarian, and he loves you.


"zalzon" > wrote in message
news
> I decided one day to try a recepie from another part of the
> world. Due to my limited knowledge of cooking it had to be
> easy. I got this recepie off www.scandcook.com after
> watching the guy make it on TV. This makes a lot of beet
> soup so I recommend you half the quantity for just 2 people.
> If you are a vegetarian, you can skip the "goose stock". You
> can also add a little Worchestershire sauce for flavor.
> Whenever I'm hungry, I raid the fridge and have some. It
> tastes good both hot & cold.
>
> Here is the recepie :
>
>
> Svalbard Beet Soup
>
> 2 tablespoons olive oil
> 2 red onions, chopped
> 2 garlic cloves, finely chopped
> 2 pounds beets, peeled and cut into 1-inch dice
> 2 bay leaves
> 2 carrots, chopped
> 5 cups Goose Stock
> 1 teaspoon chili powder, or more to taste
> 2 to 3 tablespoons fresh lemon juice
> Fine sea salt and freshly ground black pepper
> 1/4 cup sour cream or yogurt
>
>
> In a medium pot, heat the oil over medium heat. Sauté the
> onions and garlic until soft and light brown, 4 to 5 minutes.
> Add the beets, bay leaves, carrots, and stock and bring to a
> boil. Reduce the heat and simmer for 35 to 40 minutes, until
> the beets are soft. Remove the bay leaves. Transfer the soup
> to a blender, in batches if necessary, and puree until smooth.
>
> Return the soup to the pot and reheat. Season with the chili
> powder, lemon juice, and salt and pepper.
>
> Pour the soup into bowls. Add a tablespoon of sour cream to
> each bowl, and serve.