Beetroot Cream Soup with Caramelized Hazelnuts
Soup
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Ingredients (12 ingredients)
-
600 g Cooked beetroot
-
200 g Potatoes
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1 Stück Onion
-
1 Stück Ginger, small piece
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1 EL Oil
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nach Geschmack Salt
-
nach Geschmack Pepper
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560 ml Water
-
100 g Sugar
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1 Handvoll Roasted & chopped hazelnuts
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150 g Sour cream
-
60 ml Water
Preparation (10 steps)
Prepare the beetroot
Drain the cooked beetroot, collecting the juice (it's best to wear kitchen gloves!). Roughly dice the beetroot and set aside.
Prepare the vegetables
Peel and roughly dice the potatoes and onion. Peel and finely grate the ginger.
Chop the onions
Place the diced onion in the mixing bowl and chop for 3 sec/speed 5.
Sauté the vegetables
Add the oil to the mixing bowl and sauté together with the chopped onions for 3 min/120°C/speed 1.
Cook the vegetables
Add the diced potatoes, grated ginger, salt and pepper to the mixing bowl and pour in 500 ml of water. Cook for 20 min/100°C/speed 1.
Purée the soup
Add the collected beetroot juice and the diced beetroot to the mixing bowl and purée very finely for 30 sec/speed 10.
Prepare the caramel
Mix 60 ml of water and the sugar in a pan and bring to a boil.
Caramelize the hazelnuts
Add the roasted and chopped hazelnuts to the pan and continue to simmer, stirring, until they are caramelized.
Let the caramel harden
Spread the caramel on a baking sheet lined with baking paper and let it harden. Then break into pieces.
Arrange the soup
Fill the soup into bowls and garnish with a dollop of sour cream and the hazelnut caramel brittle and serve.
Finished cooking? Great! 🎉
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Allergens
- Nuts
- Milk
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