LOW CALORIE

Beetroot Cream with Goat Cheese

Soups | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot cream with goat cheese

Ingredients

Beetroot - 14.1 oz
Carrot - 3.5 oz
Onion - 1 head
Tomato Puree - 1.8 oz
Goat cheese - 3.5 oz
Garlic - 2 cloves
Chopped Sage Leaves - 2 spoons
Cream (40%) - 7 fl oz
Chicken Broth - 1 qt
Safflower Oil - 1 fl oz
Pistachios - 1.8 oz

Step by Step guide

Step 1

In a bowl, mix the garlic puree with the finely chopped parsley and goat cheese.

Step 2

Dice the beetroot, carrot, and onion into small cubes and sauté them in a wok with refined sunflower oil until all the vegetables are soft, then add tomato puree and simmer for another minute.

Step 3

Pour the chicken broth into the skillet and cook the vegetables for five minutes, stirring with a spatula.

Step 4

Transfer the finished beet soup to a blender, mix it with cream, and blend until it transforms into a ruby cream.

Step 5

Pour the cream back into the wok (make sure to rinse the pan first to remove any vegetable remnants, and set it over low heat) and bring to a boil. Ladle the beet soup into bowls, adding a tablespoon of garlic goat cheese and pine nuts to each.