Essence Of Beetroot with Lemon Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber / n beetroot, (approx. 200g)
- 800 ml chicken stock
- a bit salt
- some pepper
- some allspice d´Espelette
- 1 lemon (s)
- 0.5 teaspoon ½ cornstarch
- some white wine, or white port
- 30 ml balsamic vinegar, good
- 75 g cream
- 1 squirt lemon juice
- 0.5 ½ bowl cress, I think Shiso cress is ideal
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the beetroot, bring the salted water to the boil with a piece of lemon and blanch the beetroot cubes in it; it is not about cooking, but rather that the beet loses its somewhat dull taste.
- Bring the chicken stock to the boil, add the beetroot cubes, bring to the boil once and let it steep for about 20 minutes. Drain through a sieve.
- Mix the cornstarch in the wine, add to the essence and simmer for about 10 minutes (until the desired consistency).
- Season to taste with salt, pepper, pimento d´Espelette and balsamic vinegar.
- Whip the cream lightly, season with salt and lemon juice.
- Put a blob on each plate / cup, sprinkle some cress over it.
- The slight thickening with the cornstarch can also be omitted; However, the cream does not apply so well and I also imagine that the mouthfeel of the slightly thickened soup is a little better.
- The preparation is very simple, but you should taste it very carefully so that the sweetness, acidity and unami are well balanced.
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