John Myers
Fruity Beetroot Cream Soup
The perfect fruity beetroot cream soup recipe with a picture and simple step-by-step instructions.
Topping
- 4 Shallots
- 500 g Beetroot (6 pieces), fresh or pre-cooked
- 1 teaspoon Orange blossom honey
- 200 ml Freshly squeezed orange juice (2 oranges)
- 100 ml White wine
- 1,5 liter Broth (poultry, vegetables)
- Some parsley
- 1 big splash Freshly squeezed lemon juice
- Tellicherry pepper from the mill
- Sea salt from the mill
- 175 g Yogurt cream cheese
- 4 Discs Bacon
- 1 tbsp Creme Legere with garden herbs
- 1 tbsp Low-Fat milk
- Fresh salad herbs
- Peel shallots and cut into pieces. Peel the beetroot and cut into large pieces, it is best to wear gloves. Squeeze oranges.
- Heat the olive oil in a high saucepan and then first sweat the shallots, then add the beetroot and let them sweat. Pour honey over it, let it caramelize briefly, add the orange juice and let it reduce a little. Pour in white wine and let it reduce a little. Add the stock, season with salt and pepper and simmer for about 20 minutes.
- In the meantime, divide the bacon in the middle and fry in a pan until brown and then drain on paper towels.
- Add a good splash of lemon juice, stir and then puree with a hand blender. Add the yoghurt cream cheese and stir until it has dissolved. Season to taste again with salt and pepper and puree again.
- Mix the Cream Legere with the milk. Fill up the soup, add the creamy mixture to taste, crumble up the bacon and add a few more salad herbs and you’re ready to serve.
- Bon appetit !!! Bom apetite !!!
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