John Myers
Ingredients
- 1 Onion
- 1 Clove of garlic
- 300 g Boiled beetroot
- 1 Potatoes
- 2 tbsp Oil
- 200 g Whipped cream
- 600 ml Broth
- 1 bunch Chives
- 200 ml Milk
- 2 tbsp Table horseradish
- 1 pinch Salt
- 1 pinch Pepper
- 2 tsp Pink pepper
Instructions
- First, peel the onion and garlic and cut into small cubes. Then also cut the beetroot into cubes. Next, peel and dice the potato.
- Sauté onion and garlic cubes in a little oil. Add the beetroot and the potato cubes and sauté. Now add the broth and the cream and simmer for about 10 minutes. Then puree and season with salt and pepper.
- Wash the chives and cut into small rolls. Then froth the milk while stirring in the horseradish paste. Now distribute the soup and decorate with the horseradish foam, pink pepper and chives.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 4.1gProtein: 3.8gFat: 9g
