Bicoloured Cream Celery and Beet Soup | RICARDO

Ingredients

• 4 medium beets, cut in halves
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (30 ml) cider vinegar
• 2 cups (500 ml) chicken broth
• 2 1/2 cups (625 ml) chopped celery
• 1 garlic clove, chopped
• 1 cup (250 ml) white wine
• 2 cups (500 ml) potatoes cut in cubes
• 1/2 teaspoon (2.5 ml) Provence herbs
• 1/4 cup (60 ml) 35% cream