600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
2 shallots
Soup
Procedure
800 ml water
100 g butter
100 g crème fraîche
100 ml cream
1 tbsp salt
Some pepper
Some lemon juice
Serving
Procedure
Some edible flowers
Some black sesame seeds
Some olive oil
Root vegetables
Procedure
Preheat the cooking space to 230 °C using the hot air with steaming mode.
Top, tail and peel the vegetables and cut into about 2 cm chunks. Peel and quarter the shallots.
Place together on a lined baking tray and roast in the middle shelf position for 25 minutes.
Soup
Procedure
Bring all the ingredients up to and including the salt to the boil in a pan and season with pepper and lemon juice to taste. Add the root vegetables and shallots and purée to make a creamy soup.
Serving
Procedure
Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.
Cooking steps
Procedure
(Pre-)heat cooking space to 230°C with Hot air + steaming
Preheating finished. Put the food in.
Hot air + steaming 230°C for 25 Mins
Tips
Pumpkin can be used in place of root vegetables, according to taste.
Baking tray
Hand blender
Shopping list
Quantity
Ingredient
Some
black sesame seeds
600 g
root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
100 g
butter
Some
edible flowers
1 tbsp
salt
Some
pepper
800 ml
water
Some
lemon juice
100 ml
cream
Some
olive oil
2
shallots
100 g
crème fraîche
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
