BEET ROOT SOUP SERVED WITH BAKED GORGONZOLA BREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

Notes

Categories: Dinner  Soup  Stew  Vegetable  Vegetarian 

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