Beetrout soup


How to prepare it

  1. Finely dice the beetroot.
  2. Sauté the shallots using half of the butter, sprinkle the shallots with salt and pepper and fry for 5 minutes on a low temperature. Add the beetroots and vegetable broth and cook for 10 minutes.
  3. Puree the soup shortly and flavour it with red wine vinegar and cane sugar.
  4. Mix the crème fraîche and the horseradish.
  5. Fry the mushrooms in olive oil at a high temperature until ready. Add salt and pepper to taste.
  6. Place the mushrooms in a deep plate, pour the soup on top of it and top it off with a little ball of horseradish cream.


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