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- Ingredients
- Recipe
- Soup: Beetroot2 unit(s)
- Soup: Green Apple1 unit(s)
- Soup: Leek1 unit(s)
- Soup: Lemon2 unit(s)
- Soup: Sour cream200 g
- Soup: Salt to taste
- Soup: Pepper to taste
- Soup: Sugar to taste
- Broth: Carrot1 unit(s)
- Broth: Celery1 unit(s)
- Broth: Leeks1 unit(s)
- Broth: Onion (1/2 unit)1 unit(s)
- Broth: Rosemary1 unit(s)
- Broth: Thyme5 unit(s)
- Broth: Salt to taste
- For the broth, cut all the vegetables and put them in a pan with the herbs and a pinch of salt. Cover with water and cook for 35 minutes after boiling.
- Peel and cut the beet into small cubes. Also cut a piece of leek of the same size. Take to a pan, cover with the strained broth and cook for 20 minutes or until they are soft. Take them to the fridge to cool.
- Peel and cut the green apple into small pieces and blend with the beetroot in the food processor until you have a smooth soup with no chunks. Season with salt, pepper, lemon and if needed, add a pinch of sugar for balance.
- Finish with sour cream and garnish with apple slices. Serve chilled.
- DeliRec in partnership with chef Bruno Gandelman.
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