Beetroot Cappuccino
Soups • European
Description
Sour cream for garnish should be straight from the refrigerator. A light and pleasant start to a long lunch.
Ingredients
- Beetroot 15 oz
- Onion 2 heads
- Olive Oil 3 tablespoons
- Garlic 1 clove
- Salt to taste
- Chicken Broth 0 qt
- Ground Black Pepper to taste
- 20% Sour Cream 5 oz
- Walnuts to taste
Step-by-Step Guide
Step 1
Peel the beetroot and cut it into small cubes. Cut the onion into the same size cubes.
Step 2
In a saucepan, heat the oil, add the beetroot and onion, and sauté lightly. Cover with a lid and simmer for 5 minutes over medium heat. Then add hot broth and simmer until the beetroot is soft.
Step 3
Using a slotted spoon, remove the vegetables and transfer them to a blender container. Blend into a puree, adding broth as needed.
Step 4
Finely chop the garlic and add it to the puree, season with salt and pepper to taste.
Step 5
Spoon the puree into small transparent glasses (or cappuccino cups), carefully layer the sour cream on top (to resemble creamy foam), and sprinkle with crushed walnuts.
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