Beetroot elderberry soup with mascarpone

Name: Beetroot elderberry soup with mascarpone
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 600 g Beetroot Tubers; 50 g Butter; 400 ml Vegetable broth; 250 ml Elderberry juice; 2 TABLESPOONS Mascarpone; 3-4 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Rapeseed oil; 7-10 Tbsp Daikoncress

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
600 g Beetroot Tubers
50 g Butter
400 ml Vegetable broth
250 ml Elderberry juice
2 TABLESPOONS Mascarpone
3-4 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Rapeseed oil
7-10 Tbsp Daikoncress

Directions

1
Peel and chop the 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.
2
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.
3
It goes well with baguette bread.