John Myers
Beetroot Soup with whistle and Crème Fraîche Topping
The perfect beetroot soup with whistle and crème fraîche topping recipe with a picture and simple step-by-step instructions.
- 150 g Beetroot, pre-cooked
- 1 small Onion
- 2 Stalk Spring onions
- 1 small pieces Garlic
- 3 Msp Espelette pepper
- Clarified butter
- 700 ml Chicken stock
- Salt
- Black pepper from the mill
- Sugar
- Lemon
- 2 blob Creme fraiche Cheese
- 2 blob Chives
- Peel the onion, garlic and spring onion and cut very finely. Drain the beetroot and cut everything into fine cubes, except for a small part as an insert.
- Heat the butter lard and first sweat the onions well, then add the beetroot and the Espelette pepper and roast everything lightly. Then deglaze with hot chicken stock and simmer on a low flame for about 10 minutes.
- In the meantime, finely dice the piece of beetroot and cut some chives into fine rolls.
- Now puree the soup finely and season with salt, pepper, sugar and a little lemon juice.
- Pour the hot soup into a soup cup, add the chopped prayer pieces, add a dollop of crème fraîche and sprinkle with chives ….. enjoy your meal …..
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