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
Root vegetables
Procedure
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.
Soup
Procedure
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.
Serving
Procedure
Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.
Cooking steps
Procedure
(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
Tips
Pumpkin can be used in place of root vegetables, according to taste.
Baking tray
Hand blender
Shopping list
Quantity
Ingredient
100 ml
cream
Some
pepper
Some
edible flowers
100 g
butter
Some
lemon juice
2
shallots
Some
olive oil
600 g
root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
Some
black sesame seeds
1 tbsp
salt
100 g
crème fraîche
800 ml
water
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