Cream of Beetroot Soup

For the cream of beetroot soup, peel the onion and coarsely chop. Heat fat in a saucepan, add onion and sauté until translucent.

Wash, peel and roughly dice the beet. Add to saucepan, pour in soup and bring to a boil. Simmer gently and remove from heat.

Puree in saucepan, pass through a fine sieve and return to saucepan. Add whipped cream, season with coriander, salt, pepper and a squeeze of lemon juice. Mix crème fraîche with horseradish and serve with soup.

Preparation Tip:

Lemons add a fresh touch to dishes. Deliberately choose ripe, rich yellow lemons for the cream of beetroot soup!

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