Beetroot soup with horseradish cream

Beetroot soup with horseradish cream

A truly fine soup! The taste of beetroot is perfectly complemented by horseradish cream, apple and potato. The soup is extraordinary, yet well-balanced in taste.Makes 1.2 l soup, which is sufficient as a starter for about 4 people.

Beetroot soup with horseradish creamA truly fine soup! The taste of beetroot is perfectly complemented by horseradish cream, apple and potato. The soup is extraordinary, yet well-balanced in taste.Makes 1.2 l soup, which is sufficient as a starter for about 4 people.

Summary

4250
  • CourseEntrée
  • CuisineVegetarian
  • Yield4 servings 4 serving
  • Cooking Time15 minutesPT0H15M
  • Total Time15 minutesPT0H15M

Ingredients

Onion
1
Beetroot
600 Grams
Potatoes
2
Vegetable stock
600 Millilitres
Apple
1
Cream
200 Millilitres
Horseradish
2 Tablespoons
Salt
1 Pinch
Pepper
1 Pinch
Agave Syrup
1 Teaspoon
Chive
0.5 Cup

Steps

  1. Dice onion and simmer in butter in a pot. Peel beetroot, dice and add to onions. Peel and dice potatoes and add them.
  2. Add 600 ml vegetable stock, boil up and let it simmer for about 15 minutes.
  3. Decore apple, dice and add to soup. Cook until all ingredients are soft, then purée finely.
  4. Add 100 ml cream and season to taste with 2-3 tbsp horseradish, salt, pepper and agave syrup.
  5. Whip 100 ml cream and season with horseradish and pepper. Put a dollop of cream onto the soup on each plate and garnish with finely chopped chives rings.
  6. Serve with bread, e.g. baguette and, if desired, walnut butter.Walnut butter: Grind 250 g walnuts and mix with 250 g soft butter. Season to taste with 5 tbsp yeast flakes and herb salt.