Beetroot Bisque

Instructions

1. 1

   Preheat the oven to 200°C. Chop the onion, carrot, and garlic, and set aside.

   Tip: Use a food processor to speed up the chopping process.

2. 2

   Roast the chopped vegetables in the oven for 20 minutes, or until tender.

3. 3

   In a large pot, combine the roasted vegetables, chicken broth, vegetable broth, salt, and black pepper.

   Tip: Use a gentle simmer to prevent the soup from breaking.

4. 4

   Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

   Tip: Use an immersion blender to puree the soup to your desired consistency.

5. 5

   Stir in the heavy cream and butter until melted and smooth.

   Tip: This will add richness and creaminess to the soup.

6. 6

   Taste and adjust the seasoning as needed.

7. 7

   Serve the soup hot, garnished with chopped fresh parsley.

   Tip: You can also serve with a dollop of sour cream or a sprinkle of paprika, if desired.