Tuesday, January 17, 2017

Roasted Beetroot & Tomato Soup

3 large beetroot
3 tomato
1tablespoon tomato puree
200 ml whipping cream
1 red onion
2tablespoons olive oil
1teaspoon nutmeg
1tablespoon caraway seeds
Mozzarella cheese

Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes. Add olive oil in a pan add the diced onions and sweat them. Add the beets, cubed tomatoes and the tomato puree  melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds. Stir and simmer for 5-10 minutes. Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning. Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .

No comments:

Post a Comment