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BEET & DILL
sOUP

Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

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Ingredients List

  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 2 Cups Water
  • 3 Med-Sized Beets, Roasted, Peeled & Sliced
  • 1/2 Bunch Dill, Washed, De-Stemmed & Finely Chopped
  • Spices: 2 Cloves, 5 Peppercorns & 1 Tsp. Dried Chilies. Toasted & Ground.
  • 2 Bay Leaves
  • Salt & Pepper, To Taste

Step 1
In a medium size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.
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Step 2
Add the beets to the stock pot. Add water, cover with lid and bring to a boil.  Then reduce to a simmer.


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Step 3
Once liquid is lowered to a simmer, add spices and bay leaves.  Cover with lid and simmer until root vegetables are tender and soft to the touch.
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Step 4
Remove from heat.  Using a hand blender, blend liquid to a fine, smooth soup-like consistency.  Add more water and adjust with Salt to get your ideal soup-like consistency. 

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Step 5
Finish the soup with the freshly chopped dill, and adjust seasoning if necessary. Serve Hot!


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BEET & DILL SOUP
A rich and hearty soup, perfect for those cold autumn and winter nights.


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Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
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