Recipes
BEET ROOT SOUP SERVED WITH BAKED GORGONZOLA BREAD
Beet Root Soup served with Baked Gorgonzola Bread
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 2 onions
- 4 carrots in slices
- 1 fennel
- fresh cilantro
- 3 baked beet roots (peel and bake for ca 1 hour in an oven at 180°C)
- 2 deci litres (dl) Black Currant juice
- 2 litres chicken stock
- 1 tbsp Balsamico vinegar
- Topping:
- 1 pck creme fraiche mixed with
- a bit of freshly ground horseradish.
- some finely chopped rucola
DIRECTIONS
Serve soup on plates, put a dollop of horseradish creme fraiche on each plate and decorate with chopped rucola.
Serve with sliced ciabatta bread with gorgonzola topping baked in the oven til cheese melts.
Also roasted walnuts with some herbs are a great condiments to the whole.
Enjoy
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
