Wash the tennis ball sized beet, place it on a baking tray and put it into an oven preheated to 356°F for 50 minutes. After baking the beet, allow it to cool and peel it, cut into smaller pieces ...
Serves 4 people
|
Fresh red beet |
1½ lbs. |
|
Onion, medium size |
1 |
|
Butter |
2 oz. |
|
Cranberry compote |
3 oz. |
|
Dark balsamic vinegar |
3 cups |
|
Virgin olive oil |
3 cups |
|
Chicken bouillon |
1 quart |
|
Caster sugar |
2 tablespoons |
|
Salt, pepper |
to taste |
Procedure
Wash the tennis ball sized beet, place it on a baking tray and put it into an oven preheated to 356°F for 50 minutes. After baking the beet, allow it to cool and peel it, cut into smaller pieces.
In a saucepan, heat up the butter and olive oil, add finely chopped onion and then glaze. Add the balsamic vinegar, sugar and leave to caramelize. Add the diced beet, pour over with bouillon, salt, pepper and cook on mild heat for 10 minutes.
Then, pour it into a blender or use a stick blender to blend to a creamy soup. Season with salt and sugar as necessary.
Pour the soup into a nice preheated plate. Garnish with cranberry compote, cream and olive oil.
Cooking techniques
- When the beet is baked, it will give the soup a more intense flavor; it will be tastier.
- Never peel the beet before baking it, as this will lead to a loss of both color and flavor.
- Do not poke into the beet while baking it.
- Do not use a beet larger than a tennis ball because it will contain a lot of water and little flavor.
- Dark balsamic vinegar may be substituted with red wine vinegar.
- When in season use fresh cranberries instead of the cranberry compote; dried cranberries can also be used.