Beetroot and Dill Soup | Club House for Chefs

Beetroot and Dill Soup | Club House for Chefs

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Beetroot and Dill Soup

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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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