
Ingredients
For 10 portions
1.5kg
QimiQ Sauce Base
2kg
Red beet(s)
25ml
Olive oil
9g
Salt
4g
Black pepper, coarse
10g
Caraway seeds
350g
Red onion(s), diced
45g
Butter
200g
Leek
25g
Garlic, minced
250g
Apple(s), diced
1.5litre(s)
Chicken stock
150g
Raspberry puree
2g
Pimento spice, ground
2g
Ginger powder
2
Bay leaves
1g
Thyme, dried
30ml
White balsamic vinegar
30ml
Lemon juice
To garnish
300g
Crème fraîche
Chives
Preparation
- 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.
- Sauté the onions in the butter until translucent. Add the leek, garlic and apples and simmer until tender.
- Add the chicken stock, QimiQ Sauce Base, raspberry puree, spices and beets and bring to a boil.
- Remove the bay leaves and burr mix the soup until smooth. Season to taste.
- Top with the creme fraiche, spinkle with chives and serve.