Red Beet Soup with Cinnamon Cream, Fresh Baguette Slices

Soup:

1. Peel the onions, chop them into small cubes and sweat in a large saucepan with the oil until translucent. Peel the beets with gloves (to avoid discoloration), cut into cubes and add. Let the beets sauté a little. Then add the ginger, salt and pepper to taste. Deglaze with vegetable stock and cook for 10 minutes until the beetroot is completely soft. Then puree.

Cinnamon cream:

1. Put the cream in a bowl and whip with the cream stiffener. Add a teaspoon of cinnamon and fold in.

Baguette:

1. Let the dry yeast rise in 430 ml of lukewarm water for about 2 to 3 minutes. Put the flour and salt in a bowl, add the water with the yeast and knead thoroughly for at least 3 minutes. Cover the dough with a cloth and let rise in a warm place for about 30 minutes (until the volume has roughly doubled). Do not knead the dough anymore!
2. Cut the dough into 3 parts, gently pull and roll into 3 pointed baguettes and let rise in a baguette tin for another 20 to 30 minutes. Place a heat-resistant bowl with water in the bottom of the oven and preheat it to 200 ° C fan oven. Cut the baguettes diagonally 4 to 5 times with a knife and bake for about 25 minutes. Let cool on a rack.

Serving:

1. Pour the finished soup into deep plates and put a tablespoon of the cinnamon cream in the middle. Alternatively, use a piping nozzle to add small rosettes to the soup. Garnish with long chive stalks. Slice the baguettes and place them on the edge of the plate or serve on an extra plate.