Vegetable soup
with roasted root vegetables
Root vegetables
600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke) | |
---|---|
2 shallots |
Soup
800 ml water | |
---|---|
100 g butter | |
100 g crème fraîche | |
100 ml cream | |
1 tbsp salt | |
Some pepper | |
Some lemon juice |
Serving
Some edible flowers | |
---|---|
Some black sesame seeds | |
Some olive oil |
Quantity | Ingredient |
---|---|
100 ml | cream |
Some | olive oil |
Some | edible flowers |
Some | lemon juice |
Some | black sesame seeds |
100 g | butter |
600 g | root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke) |
100 g | crème fraîche |
1 tbsp | salt |
800 ml | water |
Some | pepper |
2 | shallots |
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