Beetroot Soup

#1

vegetarian

soup

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 400 g beetroot
• 200 g potatoes
• 2 onions
• 25 g butter
• 2 tbsp. Tomami #1
• 1 liter water
• 1 organic lemon
• salt
• pepper
• 100 ml Whipped cream
• 5 tsp creamed horseradish
• chives for garnishing

INSTRUCTIONS

Cut the onions; wash, peel and coarsely dice the beetroot and the potatoes. Heat the butter in a pan, then sauté the onions, beetroot and potatoes over medium heat for approx. 5 minutes. Deglaze with water and cook for approx. 40 min. until soft. Puree with a hand blender. Refine the taste with Tomami #1, salt, pepper, 1 tsp lemon juice and the lemon peel. Stir in 50 ml of whipped cream. Mix the remaining cream with horseradish cream and serve in soup bowls. Garnish with chives.