Summary

Ingredients

• g 1,500 beetroot, precooked and peeled (vacuum-sealed)
• 1 ½ liter vegetable stock
• 200 g double cream cheese
• 2 teaspoon, heaped wasabi powder or spicy grated horseradish
• possibly vegetable broth, grained

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Instructions

1. Thoroughly puree 500 g of beetroot with 1/2 liter of vegetable stock in a blender. Then pass through a hair sieve. The mass has to flow through almost by itself. It is now divinely creamy, a tongue flatterer - you don`t need a sauce binder, and the flavors are optimally released.
2. Warm up slowly. Now add the cream cheese as you like (as a flavor carrier and filler) and stir in with a hand blender, if necessary season with granular broth.
3. Briefly bring to the boil. Remove the saucepan from the heat and stir in the wasabi or horseradish to taste before serving.