Add a little ginger if you like, too!
Serve with fresh-baked bread
Rinse the beetroots and wrap individually in aluminium foil. Bake at 180°C for 40 min. or until tender, then let cool. Sauté the chopped scallions in olive oil in a large pan over medium heat until shiny and slightly golden. Add the stock to the onions and bring to a boil before turning down the heat. Peel the beetroots and put them in a blender with the stock, onions, crème fraîche and lemon juice. Blitz until smooth, then season to taste with salt and pepper.
Combine the crème fraîche and Apetina Classic Creamy Block until thick and creamy. Serve the beetroot soup with the creamy feta topping and coarsely chopped parsley.
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