健康甜菜羹

材料

甜菜根500克（切块）
去皮马铃薯500克（切块）
白洋葱300克（切块）
月桂叶1片
橄榄油50毫升
清水3升
百里香少许
调味料
奶油少许
盐适量

做法

1. 热锅，加入橄榄油和洋葱，一起翻炒至香。
2. 加入甜菜根和马铃薯稍微翻炒，加入剩余材料一起煮滚。
3. 转小火，继续煮约20-30分钟至甜菜根熟软，倒进搅拌机搅打至柔滑。
4. 过滤后加入盐调味，倒进玻璃杯，缀以少许奶油即可。

Classic Beetroot Bisque

Ingredients

500g beetroot (cubed)
500g peeled potato (cubed)
300g white onion (cubed)
1 bay leaf
50ml olive oil
3 liters water
some thyme

Seasoning

some cream
some salt

Method

1. Heat up a pan. Add in olive oil and white onion. Stri-fry until fragrant.
2. Add in beetroot and potato cubes. Cook briefly. Add in remaining ingredients and bring to a boil.
3. Switch to low heat. Continue cooking for 20-30mins until beetroot is soft. Blend in blender until smooth.
4. Strain soup and season with some salt. Pour into glasses and garnish with some cream.