Beetroot essence with lemon cream

Ingredients for 4 servings:

• 1 beetroot tuber (approx. 200g)
• 800 ml chicken stock
• some salt
• some pepper
• some allspice d’Espelette
• 1 lemon(s)
• ½ tsp cornstarch
• some white wine or white port
• 30 ml balsamic vinegar, good
• 75 g cream
• 1 dashes lemon juice
• ½ bowl of cress, I find shiso cress ideal

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, peel, and dice the beetroot. Bring salted water with a lemon wedge to a boil, and blanch the beetroot cubes in it. This isn’t about cooking, but rather to remove the slightly dull flavor. Bring the chicken stock to a boil, add the beetroot cubes, bring back to a boil, and let it steep for about 20 minutes. Strain through a sieve. Mix the cornstarch with the wine, add to the essence, and simmer for about 10 minutes (until the desired consistency). Season to taste with salt, pepper, piment d’Espelette, and balsamic vinegar. Lightly whip the cream, season with salt and lemon juice. Place a dollop on each plate/cup and sprinkle with some cress. You can also omit the slight thickening with the cornstarch; however, the cream won’t blend as well, and I imagine the mouthfeel of the slightly thickened soup will be a bit better. The preparation is very simple, but it should be seasoned very carefully so that sweetness, acidity and unami are well balanced.