John Myers
White Beet Cream Soup, Finely Balanced with Vanilla
The perfect white beet cream soup, finely balanced with vanilla recipe with a picture and simple step-by-step instructions.
- 1 piece Shallot
- 1 piece White turnip fresh, approx. 300 gr.
- 1 piece Potato, about 60 gr.
- 1 piece Sunflower oil
- 1 half Vanilla pod
- 1 half Noilly Prat
- 600 ml Meat broth ….. link see below …..
- 600 ml Mace
- 2 Branches Fresh thyme
- Black pepper from the mill
- Nutmeg
- Cream
- Beetroot
- Balsamic vinegar with blueberry
- Thyme leaves
- Peel and finely dice shallot. Peel the beetroot and potato and cut into small cubes (the smaller the cubes, the faster they cook). Halve the vanilla pod and cut open lengthways and scrape out the pulp. Put a few nutmeg flowers in a tea infuser.
- Heat some sunflower oil and let the shallot cubes rise briefly. Now add the beets and potatoes and let them sear briefly. Deglaze with the hot beef stock.
- Cover the Noilly Prat, the vanilla pod and the thyme sprigs as well as the tea egg with it and simmer on a low heat until the vegetables are soft. Then fish out the thyme sprig, the vanilla pod and the tea egg and let the soup cool down a little.
- In the meantime, cut a pre-cooked beetroot into small cubes and pat dry with crepe. Pluck the leaves from a sprig of thyme. Put the beetroot cubes in a bowl and sprinkle with a good balsamic vinegar and then place in the side dish and sprinkle with the thyme leaves.
- Now finely puree the slightly cooled soup (if the consistency is too thick, then stretch with beef broth to taste) and fold in the cream, heat again briefly and season with pepper and nutmeg.
- Put in a soup cup, sprinkle with a few thyme leaves and serve with the beetroot and now ….. enjoy your meal …..
- Basic recipe for beef broth according to the “Soup connoisseur” Art
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