Beetroot and horseradish soup
Ready in: 0:38 h
Preparation time: 10 min.
Created on: 06.11.2018
- Peel the onion, put it into the blender jug and, with the measuring beaker in place, chop it finely with the turbo button/3 seconds. Use the spatula to scrape the chopped shallots down the inside of the blender jug, then add 1 tablespoon butter, and, the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C. The measuring beaker not inserted, sauté the onion with the roast button/3 minutes/100 °C until it looks translucent.
- Drain the beetroot in a sieve, collecting the juice. Put the beetroot and honey into the blender jug and, the measuring beaker not inserted, sauté the mixture with the roast button/2 minutes/100 °C.
- Deglaze by adding the beetroot juice and warm vegetable stock and, with the measuring beaker in place, simmer for 20 minutes/speed setting 1/100 °C. Peel and core the apple, then cut it into dice. Place the apple in the blender jug and, with the measuring beaker in place, process for 2 minutes/speed setting 1/100 °C. Mix the soured cream and horseradish together until smooth.
- With the measuring beaker in place, blend the soup for 45 seconds/speed setting 8, season with salt, pepper and ground caraway, and divide between bowls. Serve the soup with a dab of the soured cream and horseradish.
Bon appétit with Monsieur Cuisine