Beetroot Cappuccino

Ingredients for 4 servings:

• 500 g beetroot, cooked, vacuum-packed
• ⅛ liter white wine, semi-dry, e.g. Grauburgunder Kabinett
• 1 liter vegetable broth, stock, well seasoned
• 8 tbsp milk – foam
• some nutmeg
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

clear beetroot soup with milk foam

Heat the white wine in a saucepan. Cut about 100 grams of beetroot into julienne strips. Roughly dice the rest and add to the white wine. Allow the white wine to evaporate, then add the vegetable stock and simmer for about 1 hour. Transfer to a blender and puree as finely as possible. Drain through a linen cloth. Reserve the remaining 20 julienne strips, divide the remainder among 4 warmed soup bowls, top with the soup, top with a crown of milk foam, add the remaining julienne strips to the milk foam, and grate a touch of nutmeg over the top.