Roasted Beetroot Soup

Soups
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Ingredients for 10 portions
  • 1.5 kg QimiQ Cream Base
  • 2 kg Beetroot(s)
  • 25 ml Olive oil
  • 9 g Salt
  • 4 g Black pepper, coarse
  • 10 g Cumin
  • 350 g Red onion(s), diced
  • 45 g Butter
  • 200 g Leek, the white only, finely chopped
  • 25 g Garlic, chopped
  • 250 g Apple(s), diced
  • 1.5 litre(s) Chicken stock
  • 150 g Raspberry puree
  • 2 g Pimento spice, ground
  • 2 g Ginger powder
  • 2 Bay leaves
  • 1 g Thyme, dried
  • 30 ml White balsamic vinegar
  • 30 ml Lemon juice
  • To garnish
  • 300 g Crème fraîche
  • Chives
Method
1.

Toss the washed beetroots with the olive oil, season with the salt, pepper and caraway seeds and roast until tender. Peel, chop coarsely and set aside.

2.
Sauté the onions in the butter until translucent. Add the leek, garlic and apples and simmer until tender.
3.
Add the chicken stock, QimiQ Cream Base, raspberry puree, spices and beetroots and bring to the boil.
4.
Remove the bay leaves and burr mix the soup until smooth. Season to taste.
5.
Top with the creme fraiche, spinkle with chives and serve.