Beetroot cream soup with lemon croutons

Ingredients for 4 servings:

• 1 organic lemon(s)
• 2 onions, red
• 500 g beetroot, pre-cooked
• 750 ml vegetable stock
• 4 tbsp butter or margarine
• 50 g crème fraîche
• 200 g Cremefine
• 3 tsp horseradish
• 2 slices of toast
• ½ bunch chives
• 50 ml maple syrup, if needed
• 40 ml milk 3.8%
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the lemon and dry it. Grate the lemon zest and set aside the zest. Halve the lemon and squeeze out the juice. Peel and finely dice the onions. Roughly dice the beetroot. Heat 2 tablespoons of butter in a saucepan over medium heat, fry the onions until golden brown, deglaze with vegetable stock and lemon juice, add the beetroot, and cook on low heat for about 10 minutes. Cut the toast into cubes and heat in a pan with 2 tablespoons of butter and the lemon zest until golden brown and crispy. Set aside. Season the soup with salt and pepper and purée. Add the horseradish, crème fraîche, and maple syrup, stir well, and cook for a further 5 minutes (do not boil!). Wash the chives and cut them into small pieces. Mix the milk with the crème fraîche to create a smooth sauce. Serve the soup with crème fraîche, chives, and lemon croutons. Tip: If you prefer a more earthy flavor, omit the maple syrup.