Chilled Beetroot Soup with Crème Fraîche
260 minbeginner
This chilled beetroot soup adds a vivid contemporary café note to the collection. Earthy beetroot, cool temperature, and a tangy spoonful of crème fraîche create a refreshing pause between the warmer, herb-forward dishes.
”Roast or boil beets: wrap in foil and roast at 200°C (400°F) 45–60 min or simmer peeled beets 30–40 min until tender.
Sweat chopped onion and garlic in butter and olive oil in a saucepan until soft, 4–5 minutes.
Add diced cooked beets and vegetable stock to pan; simmer 5 minutes then cool slightly.
Blend beet mixture until very smooth, then stir in vinegar, lemon juice, salt and pepper; chill 1–2 hours.
Toast breadstick with sesame: brush with oil, sprinkle sesame and warm in oven 5–8 min until crisp.
Serve chilled soup with a spoonful of crème fraîche in center, top with dill and lay sesame breadstick across.
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