Beetroot Cream with Goat Cheese
Soups • European
Description
Beetroot cream with goat cheese
Ingredients
- Beetroot 15 oz
- Carrot 5 oz
- Onion 1 head
- Tomato Puree 0 oz
- Goat cheese 5 oz
- Garlic 2 cloves
- Chopped Sage Leaves 2 spoons
- Cream (40%) 5 fl oz
- Chicken Broth 0 qt
- Safflower Oil 0 fl oz
- Pistachios 0 oz
Step-by-Step Guide
Step 1
In a bowl, mix the garlic puree with the finely chopped parsley and goat cheese.
Step 2
Dice the beetroot, carrot, and onion into small cubes and sauté them in a wok with refined sunflower oil until all the vegetables are soft, then add tomato puree and simmer for another minute.
Step 3
Pour the chicken broth into the skillet and cook the vegetables for five minutes, stirring with a spatula.
Step 4
Transfer the finished beet soup to a blender, mix it with cream, and blend until it transforms into a ruby cream.
Step 5
Pour the cream back into the wok (make sure to rinse the pan first to remove any vegetable remnants, and set it over low heat) and bring to a boil. Ladle the beet soup into bowls, adding a tablespoon of garlic goat cheese and pine nuts to each.
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