Vegetable soup

with roasted root vegetables

Root vegetables

Procedure
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
Shopping list
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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