John Myers
Soups: Beetroot and Potato Soup with croutons
The perfect soups: beetroot and potato soup with croutons recipe with a picture and simple step-by-step instructions.
- 1 piece Beetroot tuber, cooked
- 9 piece Potatoes, small
- 1 piece Fresh onion
- 1 teaspoon Clarified butter
- 50 ml Cooking cream
- 1 tablespoon Grained vegetable broth *
- Salt and pepper
- Maggi herb
- Boil the potatoes until soft, peel (put two aside) and cut into cubes. Do the same with the onion. Dice the cooked beetroot as well. Also keep two tablespoons of it.
- Heat the butter lard in a saucepan and fry all the vegetables in it.
- Add the grained vegetable stock and pour a little water over it. Then puree with the magic wand.
- Stir in the liquid cream and season with salt and pepper.
- Heat some clarified butter in a pan and roast the remaining potato cubes first and then the remaining beetroot cubes. Lightly salt both.
- Finely chop the maggi cabbage.
- Put the soup on warmed plates, garnish with the vegetable coutons and sprinkle with the chopped maggi on top.
- TIP 8: You can determine the consistency of the soup yourself by adding or leaving out water. Personally, I prefer a soup that is mushy.
- * Link to spice mixes: granulated vegetable broth
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