Beetroot soup with horseradish cream
Beetroot soup with horseradish cream

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, beetroot soup with horseradish cream. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Beetroot soup with horseradish cream is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Beetroot soup with horseradish cream is something that I’ve loved my entire life. They are fine and they look fantastic.

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. Beetroot and horseradish soup adds a colourful splash of flavour to your table.

To begin with this particular recipe, we have to 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. Get 600 Grams Beetroot
  3. Get 2 Potatoes
  4. Make ready 600 Millilitres Vegetable stock
  5. Prepare 1 Apple
  6. Get 200 Millilitres Cream
  7. Prepare 2 Tablespoons Horseradish
  8. Make ready 1 Pinch Salt
  9. Take 1 Pinch Pepper
  10. Get 1 Teaspoon Agave Syrup
  11. Take 0.5 Cup Chive

Instructions Checklist Heat half the olive oil in a large pan. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée.

Instructions 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.

Stir in the grated horseradish and serve. In a medium bowl, combine sour cream, sugar, and salt and pepper to taste, mixing well. Fold julienned beets into the dressing being careful not to break up the beets. If serving hot, transfer mixture to a saucepan and warm just until you notice small bubbles starting to appear around the edges. In medium bowl, stir together sour cream and horseradish.

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