Summary

Ingredients

• 500 g beetroot, (pre-cooked in a vacuum pack)
• 3 apples (peeled, cored and diced)
• 500 ml cream
• 2 tablespoon butter
• 1 ½ liter vegetable stock or vegetable stock (instant)
• 1 glass white wine, drier
• 50 g iner, candied, diced into small pieces
• 1 stick (s) celery, diced into small pieces
• 1 lemon (s), grated peel untreated
• salt
• Cayenne pepper
• Parsley, smooth, chopped, as a decoration
• 2 medium onion (s), finely diced
• Blue cheese (Gorgonzola or Bavaria Blue)
• 100 ml milk, warm
• N / A Baguette (s), fresh
• butter

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Instructions

1. Sweat the diced onions, apples, ginger and celery in the butter. As soon as this begins to take hold in the pot, deglaze with the white wine and let it reduce briefly so that the alcohol evaporates.
2. Now fill up with approx. 1 liter of vegetable stock and simmer for 10 minutes in a closed saucepan (stir occasionally).
3. In the meantime, dice the beetroot and after the 10 minutes add to the pot along with the lemon peel. Bring to the boil briefly and then let it steep for 10 minutes over low heat.
4. Now add the cream and season with salt and cayenne pepper to taste. Purée intensively with the hand blender. Let the soup steep for another 5-10 minutes on a very low flame.
5. Cut the baguette into slices, lightly butter and top with the blue cheese. Heat the baguette in the oven at around 150 degrees and let the cheese melt.
6. Now arrange the soup on plates. Froth the milk and decorate the soup in the middle with a nice dollop of milk foam. Scatter the chopped parsley on top to decorate.
7. Serve with the lightly baked baguette slices.