600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
800 ml water
100 g butter
100 g crème fraîche
100 ml cream
1 tbsp salt
Some lemon juice
Some edible flowers
Some black sesame seeds
Some olive oil
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.
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.
Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.
(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
Pumpkin can be used in place of root vegetables, according to taste.