Vegetable soup

with roasted root vegetables

Preparation

0 seconds

Cooking time

0 seconds

Portions

4

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

Additional information

Created by

V-ZUG Ltd.

Created on

26/01/2022