John Myers
Beetroot Soup with Cream Cheese and Valle Maggia Pepper
The perfect beetroot soup with cream cheese and valle maggia pepper recipe with a picture and simple step-by-step instructions.
- 4 piece Boiled beetroot
- 1 piece Shallot
- 1 tablespoon Olive oil
- 100 ml White wine
- 800 ml Vegetable broth
- 200 g Cream cheese
- 1 tablespoon Pepper from the Valle Maggia
- Peel the beetroot and cut into cubes. Peel and finely chop the shallot.
- Heat the olive oil in a pan and sauté the shallot. Add the beetroot cubes and cook for about 5 minutes. Deglaze with the white wine and let it boil down a little. Pour in the vegetable stock and simmer on a low fire for about 15 minutes.
- Puree the soup and strain in a sieve that is not too fine. Season to taste with salt and pepper.
- Shape the cream cheese into 8 balls. Put the pepper in a deep plate and turn the cream cheese balls in it.
- Arrange the soup in preheated plates and place the cheese balls in the soup before serving.
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