John Myers
Velvety Beetroot Soup
The perfect velvety beetroot soup recipe with a picture and simple step-by-step instructions.
- 4 Pc. Shallots
- 20 g Ginger
- 500 g Beetroot
- 2 tbsp Olive oil
- 2 tsp Sugar
- 800 ml Vegetable broth
- 50 g Butter
- Salt and pepper
- 0,5 Pc. Freshly squeezed lemon juice
- 200 g Creme fraiche Cheese
- 1 tbsp Wasabi
- Peel off the shallots, peel the ginger and dice both. Peel the beetroot (put on kitchen gloves) and cut into small pieces. Heat the oil in a large saucepan. Sauté shallots and ginger in it for about 1 minute. Add beetroot and sauté for 1 minute while stirring. Sprinkle the vegetables with sugar and let it caramelize slightly.
- Pour in the stock and simmer the soup over a medium heat for 15 to 20 minutes, until the vegetables are cooked soft. Puree the soup finely.
- Finally stir in the butter and season the soup with salt, pepper and lemon juice. Mix the crème fraîche with the wasabi and pour onto the soup as a blob.
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