Roasted Red Beet Soup

Soups
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Ingredients for 10 portions
  • 1.5 kg QimiQ Sauce Base
  • 2 kg Red beet(s)
  • 25 ml Olive oil
  • 9 g Salt
  • 4 g Black pepper, coarse
  • 10 g Caraway seeds
  • 350 g Red onion(s), diced
  • 45 g Butter
  • 200 g Leek, nur das Weiße, fein gehackt
  • 25 g Garlic, minced
  • 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 beets 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 Sauce Base, raspberry puree, spices and beets and bring to a 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.