Beetroot soup with horseradish cream
Beetroot soup with horseradish cream

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beetroot soup with horseradish cream. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted beetroot soup with horseradish cream Two fantastic roots take centre stage here: the sharp, hot tang of horseradish is the best foil Hugh knows to beetroot's earthy sweetness. The resulting soup, though easy to make, is really very elegant. In medium bowl, stir together sour cream and horseradish.

Beetroot soup with horseradish cream is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Beetroot soup with horseradish cream is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have beetroot soup with horseradish cream using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beetroot soup with horseradish cream:
  1. Get 1 Onion
  2. Make ready 600 Grams Beetroot
  3. Make ready 2 Potatoes
  4. Get 600 Millilitres Vegetable stock
  5. Prepare 1 Apple
  6. Prepare 200 Millilitres Cream
  7. Take 2 Tablespoons Horseradish
  8. Prepare 1 Pinch Salt
  9. Prepare 1 Pinch Pepper
  10. Get 1 Teaspoon Agave Syrup
  11. Take 0.5 Cup Chive

As almost any other creamy vegetable soup, this beetroot soup with horseradish is done pretty easy: peel, cook, puree, add whipping cream to taste, eat! The original recipe from popular Austrian chef Johanna Maier comes from this site. Heat half the olive oil in a large pan. Instructions Checklist This is a vibrant color of soup, deep crimson-red as only beets can be.

Steps to make Beetroot soup with horseradish cream:
  1. Dice onion and simmer in butter in a pot. Peel beetroot, dice and add to onions. Peel and dice potatoes and add them.
  2. Add 600 ml vegetable stock, boil up and let it simmer for about 15 minutes.
  3. Decore apple, dice and add to soup. Cook until all ingredients are soft, then purée finely.
  4. Add 100 ml cream and season to taste with 2-3 tbsp horseradish, salt, pepper and agave syrup.
  5. Whip 100 ml cream and season with horseradish and pepper. Put a dollop of cream onto the soup on each plate and garnish with finely chopped chives rings.
  6. Serve with bread, e.g. baguette and, if desired, walnut butter.Walnut butter: Grind 250 g walnuts and mix with 250 g soft butter. Season to taste with 5 tbsp yeast flakes and herb salt.

And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets – there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Stir in the beetroot, apple and stock. Remove the pan from the heat and purée the soup in a food processor.

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