This soup is also wonderful served cold or at room temperature with a dollop of sour cream. The recipe is from Martha Stewart Living, February 1997. The ingredients include butter, leeks, carrots, celeriac, beets, chicken stock, tarragon, lemon juice, salt, and pepper. The soup is cooked until the vegetables are tender and then pureed until smooth. It is then chilled and served with a garnish of fresh dill. This soup is perfect for a light lunch or as a starter for a dinner party.
27.04.2023 @ 16:36
This soup is also wonderful served cold or at room temperature with a dollop of sour cream. The recipe is from Martha Stewart Living, February 1997. The ingredients include butter, leeks, carrots, celeriac, beets, chicken stock, tarragon, lemon juice, salt, and pepper. The soup is cooked until the vegetables are tender and then pureed until smooth. It is then chilled and served with a garnish of fresh dill. This soup is perfect for a light lunch or as a starter for a dinner party.