Creme de betterave aux amandes



  • 400 g (0,88 LBS) raw beetroot
  • 1 large potato
  • 1 plain yogurt
  • 2 tablespoons crushed almonds
  • 1 vegetable stock cube
  • 1 tablespoon olive oil
  • Salt pepper

Peel beets and potatoes and cut into pieces.
Place the pieces in a saucepan with ½ liter of cold water and 1 tablet of vegetable broth.
Bring to a boil and simmer for ¼ hour.
Mix the contents of the saucepan, incorporating the yogurt and olive oil.
Adjust seasoning and reheat without boiling.
Brown the almonds in a nonstick skillet.
Serve in a soup plate and sprinkle with almonds.


 

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