Cream Of Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 onions)
- 2 pear (s), ripe, peeled and pitted
- 1 tablespoon butter
- 1 shot white wine
- 1.4 liters vegetable stock (soup)
- 500 g beetroot (beetroot), pre-cooked and peeled
- 250 ml whipped cream
- 6 tablespoon horseradish (horseradish), grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the onions and pears and sauté them together in a little butter. Deglaze with wine, add soup and cook for 10 minutes. In the meantime, cut the beets into small cubes and add them to the soup with the whipped cream. Briefly bring to the boil. Depending on your taste, add a little more or less horseradish to the soup, season with salt and pepper and finely puree the soup with a hand blender.
- When serving, sprinkle with some freshly grated horseradish.
- Attention, if the soup is repeatedly heated to a high temperature, the soup will lose some of its beautiful pink color.
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