Beetroot elderberry soup with mascarpone

Name: Beetroot elderberry soup with mascarpone
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/2 Onion; 600 g Beetroot Tubers; 50 g lactose-free butter; 1/2 bunch Soup Greens; 1/4 small bunch of thyme; 1 Garlic clove; 1/4 bunch of parsley; 1 Bay leaf; 7-10 Tbsp Salt; 1/2 TEASPOON Peppercorns; 1 Cloves; 250 ml Elderberry juice; 2 TABLESPOONS lactose-free mascarpone; 3-4 Tbsp lactose-free milk; 7-10 Tbsp Pepper; 1 TABLESPOON Rapeseed oil; 7-10 Tbsp Daikoncress

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 1/2 Onion
600 g Beetroot Tubers
50 g lactose-free butter
1/2 bunch Soup Greens
1/4 small bunch of thyme
1 Garlic clove
1/4 bunch of parsley
1 Bay leaf
7-10 Tbsp Salt
1/2 TEASPOON Peppercorns
1 Cloves
250 ml Elderberry juice
2 TABLESPOONS lactose-free mascarpone
3-4 Tbsp lactose-free milk
7-10 Tbsp Pepper
1 TABLESPOON Rapeseed oil
7-10 Tbsp Daikoncress

Directions

1
Soup greens clean or peel, wash and roughly dice. Halve 1/2 onion. Wash thyme, shake dry. Press on a clove of garlic. Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add approx. 500 ml cold water, bay leaf, 1/2 tsp salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes
2
Peel and chop 1 onion. Clean, peel and chop the beetroot. Heat butter. Fry onion and beetroot for about 5 minutes while stirring. Add vegetable stock and elderberry juice, bring to the boil and simmer for about 15 minutes
3
Stir mascarpone and milk until smooth. Finely puree the soup with a hand blender. Season to taste with salt and pepper. Serve the soup and spread the mascarpone in streaks on the soup. Drizzle with oil and garnish with cress. Serve with baguette bread (ask the baker for lactose-free variety)