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Creamed Beetroots with sour cream

Soups A- A+

Preparation Time: MEDIUM
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:
• 1l Water
• 200g Potatoes for boiling
• 125g Cooked beets
• 150g Leek and onion
• 50ml Gallo Reserva Extra Virgin Olive Oil
• 1dl Cream
• 10ml Lemon juice
• Freshly ground salt and pepper to taste

PREPARATION:
Place half the Gallo Reserva Extra Virgin Olive Oil in a pan, add the onion, leeks, potatoes and beets and cook until soft.
Add water and salt and simmer for around 10 minutes. Blend.
Whip the cream, add the lemon juice and pepper.
Serve with the cream and drizzle a little Gallo Reserva Extra Virgin Olive Oil on top. Decorate with parsley leaves.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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