Red Beet Soup

Ingredients

• 1.2 kg red beet
• 1 stalk leek
• 1 Carrot
• 150 g celery root
• 1 onion
• 2 EL Butter
• 5 juniper berries
• 1 bay leaf
• 3 allspice grains
• Salt
• pepper (ground)
• 2 TL lemon juice
• soy sauce
• 100 g whipping cream
• 2 EL dry sherry

Instructions

1. 1.

   Wash, peel and cut the red beets into large cubes. Wash, trim and finely chop the leek, carrot and celery root. Peel, finely dice the onion and sauté in hot butter until translucent.

2. 2.

   Add the vegetables and cook briefly, then pour in about 1.5 L water. Add juniper berries, bay leaf, allspice, a pinch of salt and simmer for 30 minutes.

3. 3.

   Strain the vegetable stock through a kitchen towel-lined sieve into a pot and reduce to about 800 mL. Season with salt, pepper, lemon juice and soy sauce.

4. 4.

   Whip the cream until stiff, fold in the dry sherry. Spoon the beet essence onto plates and top each with a dollop of sherry‑cream.