Beetroot cream soup with apple toast croutons

Name: Beetroot cream soup with apple toast croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 300 g Celery Tuber; 3 TABLESPOONS Butter; 750 ml Vegetable broth (instant); 400 g cooked beetroot (vacuum packed); 100 g Whipped cream; 1 small chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Apple vinegar; 2 discs Toast; 1 Apples; 1/2 Beet Cress

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
300 g Celery Tuber
3 TABLESPOONS Butter
750 ml Vegetable broth (instant)
400 g cooked beetroot (vacuum packed)
100 g Whipped cream
1 small chili pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Apple vinegar
2 discs Toast
1 Apples
1/2 Beet Cress

Directions

1
Peel and finely dice the onions, garlic and celery. Melt 1 tablespoon of butter, fry the prepared ingredients in it until translucent. Deglaze with broth and simmer covered for about 15 minutes. In the meantime cut the beetroot into cubes. Pour into the stock, add cream and puree with the chopping stick.
2
Wash the chilli pepper, cut in half lengthwise and remove the seeds. Chop the pod finely. Season soup with salt, pepper, chili and vinegar. Dice toast. Wash apple, quarter it, cut out cores. Dice flesh as well. Melt 2 tablespoons of butter. Fry the toast and apple cubes for 2-3 minutes. Cut off the cress briefly.
3
Wash apple, quarter it, cut out cores. Dice flesh as well. Melt 2 tablespoons of butter. Fry the toast and apple cubes for 2-3 minutes. Cut off the cress briefly. Season the soup again and serve it in portions, sprinkled with the toast mixture and cress.