RECIPES
Beet foam soup
PREPARATION TIME
40 MINUTES
PORTIONS
4
INGREDIENTS CRACKERS
1 piece of flatbread, approx. 150 g
Salt
40 ml olive oil
INGREDIENTS SUPPE
120 g tart apples
400 g beet, cooked (available vacuum-packed in the vegetable section of the supermarket)
100 g onions
80 g butter in total
800 ml vegetable or poultry stock
80 g KOCH'S creamy horseradish
Apple vinegar
Sugar
Salt
120 g smoked salmon, sliced
1 bed of garden cress
100 g sour cream, alternatively sour cream
INGREDIENTS CRACKERS
1 piece of flatbread, approx. 150 g
Salt
40 ml olive oil
INGREDIENTS SUPPE
120 g tart apples
400 g beet, cooked (available vacuum-packed in the vegetable section of the supermarket)
100 g onions
80 g butter in total
800 ml vegetable or poultry stock
80 g KOCH'S creamy horseradish
Apple vinegar
Sugar
Salt
120 g smoked salmon, sliced
1 bed of garden cress
100 g sour cream, alternatively sour cream
PREPARATION
1
For the crackers, preheat the oven to 130°C (120°C fan oven) and line a baking tray with baking paper. Cut the bread into thin slices, season with salt and drizzle with olive oil, then place on the tray and toast in the oven on the middle shelf for approx. 30 minutes until light brown.
2
For the soup, peel the apples and chop into small pieces together with the beet. Peel and chop the onions, then sauté in 40 g butter in a pan. Add the apple and beet and sauté, then deglaze with the stock, cover and simmer for 25 minutes until soft. Puree the soup with the remaining butter until frothy and season to taste with horseradish, vinegar, sugar and salt. Cut the salmon into strips and cut the cress from the bed.
Serve the soup with sour cream, smoked salmon, cress and bread crackers.
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