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Ingredients
Beet Soup with Horseradish Cream
- For the soup
- 600 grams Beets
- 2 yellow onion
- 2 Apple
- 30 grams butter
- 1 ¼ liters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp Caraway
- 2 bay leaves
- For the horseradish cream
- 1 pc Horseradish about 2 cm (approximately 3/4 inch) long
- 100 grams softened cream cheese
- 3 Tbsps Whipped cream
- 1 Tbsp scallions
For the soup: Peel the beets (protect your hands from staining by wearing disposable gloves), cut in half and slice thinly. Peel and dice the apples and onions. Heat the butter in a large pot and sauté the onions until translucent.
Add the beets and apples and sauté briefly. Pour in the vegetable broth and season with salt, pepper, caraway seed and the bay leaf. Cover and simmer for 30-35 minutes over medium heat. Remove from heat, allow to cool slightly and remove the bay leaf. Puree the soup using an immersion blender or food processor.
For the horseradish cream: Peel the horseradish, grate finely and mix with the cream cheese, heavy cream and chives until smooth. Season the soup with salt and pepper, ladle into bowls and top with a dollop of horseradish cream.
(Percentage of daily recommendation)
| Calorie | 1,322 cal. | (63 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.8 g | (109 %) |