White Beets – Cream Soup with Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g turnip (s), white (Teltower turnips, May turnips) peeled or oranic
- 1 medium onion (s)
- 1 tablespoon clarified butter, butter or oil
- 250 ml water
- 150 g oat cream cheese, possibly with herbs
- Lemon pepper
- Pepper, whiter
- Pepper, black
- Seasoned Salt
- 1 tablespoon heavy cream
- 1 tablespoon rice flour, to thicken
- possibly chicken slices or turkey slices
Print Recipe
Pin Recipe Instructions
- Peel and chop the beets.
- Dice the onion and fry with clarified butter. Add the turnips and sweat for a moment. Pour in half of the water. Cook the turnips until soft. Add the goat cream cheese, heat. Puree and season everything, add cream. Possibly bind the cream soup with rice flour - heat again - but it is usually not necessary.
- I deliberately do not use vegetable broth with this cream soup, then the taste of beetroot and goat cheese comes out well.
- Cauliflower or parsnips can also be used instead of turnips, or a mixture of these white vegetables.
- Suitable as a starter for 4 people.
- As a meat insert - if you like - strips of smoked turkey or chicken slices are good.
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