John Myers
Beetroot Cream Soup
The perfect beetroot cream soup recipe with a picture and simple step-by-step instructions.
- 3 Shallots
- 1 tbsp Butter
- 300 g Beetroot
- 250 ml Vegetable broth
- 250 ml Cream sweet
- Lemon juice
- 4 tbsp Sour cream
- 1 tsp Sea
- Peel shallots and roughly dice. Melt butter in a saucepan, add shallots and sauté until translucent.
- Wash, peel and roughly dice the beetroot. Pour into the saucepan, pour in the stock and bring to a boil. Bring vegetables to a boil. Cook the vegetables until soft and remove from the heat. Puree in the pot, brush through a siennium and put back in the pot.
- Stir in the cream, season with salt, pepper and zircon juice.
- Mix the sour cream with the horseradish and serve with the soup.
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