John Myers
Ingredients for 8 servings:
- 500 g beetroot (pre-cooked in a vacuum pack)
- 3 apples (peeled, pitted and diced)
- 500 ml cream
- 2 tbsp butter
- 1 ½ liters vegetable stock, or vegetable broth (instant)
- 1 jar white wine, dry
- 50 g candied ginger, finely diced
- 1 stalk(s) Celery, diced
- 1 lemon(s), grated peel, untreated
- n. B. Salt
- Cayenne pepper
- e.g. parsley, flat, chopped, as decoration
- 2 medium-sized onions, finely diced
- e.g. blue cheese (Gorgonzola or Bavaria Blue)
- 100 ml milk, warm
- e.g. baguette(s), fresh
- butter
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Because of the color, we call the soup “Barbie Soup”
Sauté the finely diced onions, apples, ginger, and celery in the butter. As soon as the liquid starts to stick to the pan, deglaze with the white wine and reduce briefly to evaporate the alcohol. Now add about 1 liter of vegetable stock and simmer for 10 minutes in a covered pan (stirring occasionally). In the meantime, finely dice the beetroot and, after 10 minutes, add it to the pan along with the lemon zest. Bring to a boil briefly, then simmer over low heat for 10 minutes. Now add the cream and season with salt and cayenne pepper to taste. Puree thoroughly with a hand blender. Let the soup simmer over very low heat for another 5-10 minutes. Cut the baguette into slices, lightly butter, and top with the blue cheese. Heat the baguette in the oven at around 150 degrees Celsius until the cheese melts. Now serve the soup on plates. Froth the milk and decorate the soup with a nice dollop of milk foam in the center. Sprinkle with chopped parsley for decoration, if desired. Serve with the lightly toasted baguette slices.
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