Vegetable Cream Soup with Red Beet
A creamy vegetable soup featuring fresh ingredients from the cream soup category, served with a vibrant garnish of fried leek strips and roasted red beet cubes. Enjoy this dish and more recipes from Spoonsparrow!
Ingredients
- 2 small red beets (≈150 g each)
- 1 onion
- 200 g waxy potatoes
- 200 g knollensellerie
- 3 tbsp butter
- 1 tbsp flour
- 800 ml vegetable broth
- 1 stalk leek (only the green part)
- Vegetable oil for frying
- 2 tbsp lemon juice
- Salt
- ground coriander
- 50 g horseradish root
- 200 ml whipping cream
Instructions
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1.
Wash, trim, and steam the red beets for about 35 minutes until tender.
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2.
Peel and dice the onion, potatoes, and knollensellerie. Sauté all in 1 tbsp hot butter until translucent. Sprinkle with flour, stir, pour in broth, and simmer for about 20 minutes, stirring occasionally.
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3.
Wash, trim, and cut the leek greens into fine strips (~10 cm). Fry in hot oil (≈170 °C) until crisp. Drain on paper towels.
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4.
Peel the red beets and cut into small pieces. Mix with a splash of lemon juice, salt, and coriander; let rest.
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5.
Grate the horseradish root into shavings. Add about half to the soup, then puree finely. Optionally strain through a sieve, bring back to a boil, add cream, and simmer until slightly thickened or adjust with more broth.
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6.
Add the remaining butter to the soup, whisk briefly for frothiness. Season with lemon juice, salt, coriander, and the remaining horseradish. Plate by placing beet cubes in the center, topping with fried leek strips, and serving hot.
