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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