Beet soup with creamy tarragon yogurt Recipe

Name: Beet soup with creamy tarragon yogurt
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Ingredients: for garnish, Finely julienned carrots; for garnish, Finely julienned maroon; for garnish, tarragon leaves; 15 mL (1 tbsp.) finely chopped, fresh tarragon; 75 mL (1/3 cup) plain 8% M.F. Mediterranean yogurt; 30 mL (2 tbsp.) 35% M.F. country-style cream; 2 540-mL tins (19 oz.) whole beets, drained; 1.25 L (5 cups) vegetable broth; 250 mL (1 cup) cubed carrots; 250 mL (1 cup) cubed maroons; 3 french shallots; 30 mL (2 tbsp.) olive oil

Ingredients

for garnish, Finely julienned carrots
for garnish, Finely julienned maroon
for garnish, tarragon leaves
15 mL (1 tbsp.) finely chopped, fresh tarragon
75 mL (1/3 cup) plain 8% M.F. Mediterranean yogurt
30 mL (2 tbsp.) 35% M.F. country-style cream
2 540-mL tins (19 oz.) whole beets, drained
1.25 L (5 cups) vegetable broth
250 mL (1 cup) cubed carrots
250 mL (1 cup) cubed maroons
3 french shallots
30 mL (2 tbsp.) olive oil

	PREP TIME 15m	COOK TIME 27m	TOTAL TIME 42m
YIELD 4 servings

Instructions

Heat oil over medium-high heat in a large saucepan.
Cook shallot for 2 minutes, or until translucent.
Add carrots and broth, and bring to a boil.
Cook for 15 minutes, or until carrots are cooked through.
Add beets and continue cooking for 10 minutes.
In a small bowl, beat together cream and yogurt until light and smooth.
Stir in tarragon.
Reserve in the refrigerator.
Transfer vegetable preparation to a blender jar, or use an immersion blender, and purée soup until smooth and creamy in texture.
Pour soup into pretty bowls and garnish each with a tablespoonful of creamy tarragon yogurt.
Sprinkle with julienned carrots and tarragon leaves.