Beet Soup

Wash the beet well and boil until soft with a bay leaf and a splash of vinegar and cumin. Takes about 45 minutes, depending on size. Then rinse in cold water and peel.

Dice the beets and mix with about 250 ml of soup. Puree finely with a hand blender or blender. Add a little more soup if necessary if it is too thick.

Pour the puree with the remaining soup, apple juice, milk and whipped cream and bring to the boil once briefly.

Season to taste with salt and pepper before serving.

Preparation Tip:

It goes very well with horseradish gnocchi as a garnish.

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