Updated: May 5
*This recipe is adapted from the recipe posted by Deelightuk on Allrecipes website.
Yield: 10 servings
Serving size: 300ml/person
Onions, purple, chopped, 2 medium or 340g
Garlic cloves, chopped, 5
The Station Food Co. Beets Puree Scoop 9 (85g scoop) or 5 (150g scoop)
(Can be replaced by 12 medium beets, peeled and chopped)
The Station Food Co. Beef bone stock 2 bottles (1.6 L)
Potato, white, medium, quartered 2
Salt 1 tsp
Black pepper ¼ tsp
Olive oil Some
Heavy Cream Some
In a stock pot, boil quartered potato until soft. Strain the water. Let the potato cool down a bit. Remove the skins.
While waiting for the potato:
Warm olive oil in a large saucepan over medium heat. Saute chopped garlic and onion until soften & smell detected. Set aside.
In a stock pot, put in two bottles of beef bone stock and beet puree scoops. Bring it to boil.
While waiting for the stock mixture to boil:
In a food processor, blend potato, cooked onion, and garlic together until creamy. Add the potato mixture to the stock mixture. Stir everything until well blended.
Add salt and pepper to season.
Ladle into bowls. Garlish with a swirl of cream before serving.