Beetroot soup with molet egg

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Beetroot soup with molet egg

Name: Beetroot soup with molet egg
Prep time: 30 min
Total time: 30 min
Yield: 4 Porções
Ingredients: 2 unit(s) Beetroot; 1 unit(s) Potato; 1 unit(s) Onion; 3 unit(s) Bay leaves; 3 unit(s) Garlic Cloves; 1 tablespoon Butter; 100 ml White wine; 500 ml Vegetable broth; 1 to taste Salt and pepper; 100 g Cream cheese; 100 ml Fresh cream; 1 to taste Egg

🇨🇭Switzerland

•

View in original language

(Português)

30 min(s)

4 servings

Jacqueline Vogt

@pitada.suica

Ingredients
Recipe

Beetroot2 unit(s)
Potato1 unit(s)
Onion1 unit(s)
Bay leaves3 unit(s)
Garlic Cloves3 unit(s)
Butter1 tablespoon
White wine100 ml
Vegetable broth500 ml
Salt and pepper1 to taste
Cream cheese100 g
Fresh cream100 ml
Egg1 to taste

Sauté 1 chopped onion, 3 bay leaves and 3 garlic cloves in a tablespoon of butter.
Add 2 beets and 1 potato cut into cubes
Add 100ml of white wine
Add 500ml of vegetable broth
Season with salt and pepper to taste
Once the beets are cooked, pass everything through a mixer or blender (discarding the bay leaves)
Add 100gr of cream cheese
Add 100ml of fresh cream
Serve with a molet egg or poached egg.

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Beetroot soup with molet egg

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