John Myers
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Cream Soup Snow White and Rose Red
The perfect cream soup snow white and rose red recipe with a picture and simple step-by-step instructions.
for the red soup:
- 1 Pc. Big carrot
- 1 Pc. Large beetroot
- 5 Leaflets Maggi herb
- 350 ml Vegetable broth
- 0,5 tsp Smoked paprika powder
- 1 Msp Pimento
- 1 tsp Olive oil
for the white soup:
- 2 Pc. Onions
- 1 tsp Coconut oil
- 3 Pc. Jerusalem artichoke
- 200 g Boiled white beans
- 350 ml Vegetable broth
for both soups:
- 150 ml Milk, whipped cream or sour cream
- 1 Pc. Lemon, the juice of it
- Salt pepper
- For the red soup: Roughly chop the peeled carrots and beetroot and chop them in the Thermomix (or with another food processor or by hand) at about level 5 / a few seconds. Pour into a saucepan and simmer on the stove with vegetable stock (should be enough so that the vegetables are barely covered), Maggi cabbage, allspice, salt, pepper and smoked paprika for about 10-15 minutes.
- For the white soup: In the meantime, chop the peeled onions in the Thermomix (if you want, add a clove of garlic) at level 5 for a few seconds. Add coconut oil and sauté for 5 minutes on Varoma / level 1. Add the peeled and roughly chopped Jerusalem artichoke and chop on speed 5 for a few seconds. Add the beans, then pour in the vegetable stock (again enough so that everything is just covered with liquid) and cook for 10 minutes / level 1/100 degrees. Add half of the milk / cream, season with salt, pepper and lemon juice. Puree.
- Spread the white soup on plates. Season the red soup with milk / cream, lemon juice, add olive oil and puree in the Thermomix, and also distribute on the plates. Run a wooden stick through the soup to create a pattern.
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