Recette de cuisineHomemade recipes · Hainaut
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Creamy beetroot puree

Creamy beet soup

Appetizers

A vibrant pink velouté, made with cooked beets, milk, and chicken broth, thickened with white roux and cream, and garnished with parsley.

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Recipe from Yivan000, Urbano, adapted by Recette de cuisine ·

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A velvety, vibrant pink soup, smooth and creamy, perfect as an appetizer.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodMijotage
  • Estimated cost$7.34 $1.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $1.00
  • $0.95
  • $3.34
  • $0.02
  • $0.08
  • $1.16
  • $0.79

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Combine the beets in a food processor or blender until they form a smooth puree. ≈ 4 min
  2. Set the mashed potatoes aside. ≈ 3 min
  3. In a saucepan, heat the milk and broth together.
  4. Bring to a boil and add the beetroot puree.
  5. Reduce the heat and season to your liking. ≈ 2 min
  6. Add a little white roux to thicken the soup.
  7. Let it simmer for another 10 minutes over low heat.
  8. Add the cream, then remove from the heat. ≈ 4 min
  9. Garnish with parsley before serving. ≈ 2 min

The bill

Creamy beet soup

  • 225 g of cooked beetroot, diced$1.00
  • 960 ml of milk$0.95
  • 1.2 liters of chicken broth$3.34
  • 1/2 teaspoon of salt$0.02
  • 1/2 teaspoon of white pepper$0.08
  • 240 ml of cream$1.16
  • 30 g of chopped parsley$0.79

Total$7.34

that's $1.22 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 225 g of cooked beetroot, diced
  • 960 ml of milk
  • 1.2 liters of chicken broth
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 60 g of white roux
  • 240 ml of cream
  • 30 g of chopped parsley

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