We recommend wearing dark clothing, or apron to prevent your clothes from being stained with all that brightly coloured juice!
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, sliced thinly
2 heaped cups beets, peeled and cut in chunks
4 cups chicken stock
2 cups water
2 tablespoons AKL Lavender Gourmet Herb Seasoning
1/3 cup parmesan cheese, grated
Salt and pepper
Sliced almonds, lightly toasted
Place the oil and butter in a large, heavy bottomed pot over medium high heat.
Saute the onion, constantly turning until it caramelizes and gives off a sweet aroma.
Add the beets and saute until well coated with oil, for about 5 minutes.
Add the chicken stock and bring to a boil. Turn the heat down to medium low, then add the AKL Lavender Gourmet Herb Seasoning cover with a lid and cook until beets are tender. Skim off the foam that appears on the surface occasionally.
Let the soup cool a little bit and then transfer to a blender and proceed until pureed. Place the soup back in the pot and add the Parmesan cheese. This is also the time to adjust the consistency of the soup by adding more water if you like.
Bring to a simmer and adjust with salt and pepper.
Serve hot and top with the sour cream, toasted almonds and sprouts.
A wonderful soup for our heart and soul and even more delightful with a nice warm crusty French bread too.