Beetroot and Dill Soup | Club House for Chefs
Beetroot and Dill Soup
Ingredients
- Serves 24
- 15 ml (90 milliliters) Olive oil
- 1 each (6 each) Onion
- 1 each (6 each) Large carrot
- 5 ml (30 milliliters) Garlic Powder525 GR
- 250 ml (1 1/2 liters) Washed and finely chopped leeks
- 400 ml (2 1/2 liters) Cooked, peeled, finely chopped beetroot
- 750 ml (4 1/2 liters) Chicken stock
- 30 ml (175 milliliters) Dill Weed975 GR
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