Beet Soup

Ingredients • 2 pounds beets (900g) • 1 big red onion (or 2 small) • 2-3 sticks of celery • 3-4 laurier leaves • Dried thyme • 2x 900 ml chicken broth • 200 ml of water • 35% milk cream

Preparation Peel beets and coarsely chop into cubes. Cut the onion into pieces about the same size as the beets. In a wok over high heat in olive oil. Caramelize, 8 to 10 minutes, onions and beets, while adding a "hollow hand" of dried thyme. In a pot, add water and chicken broth, add celery, Laurier leaf, and a "hollow hand" of dried thyme. Boil and stir onion and caramelized beets. Simmer 45 minutes. After cooking, remove the bay leaf and celery and mix in blender (blender). Salt and pepper to taste. Serve with a dash of cream in each bowl and a sprig of parsley. Collaboration of  Stephane Bouchard