White beet soup with beetroot chips

Name: White beet soup with beetroot chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 small beetroot tubers (about 200 g); 1/2 l Oil; 75 g Shallots; 1 Garlic clove; 500 g beets; 150 g floury potatoes; 2 TABLESPOONS Butter or margarine; 3 Stem(s) Thyme; 1,2 l Vegetable broth (instant); 150 g Fresh cream; 7-10 Tbsp Thyme leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 small beetroot tubers (about 200 g)
1/2 l Oil
75 g Shallots
1 Garlic clove
500 g beets
150 g floury potatoes
2 TABLESPOONS Butter or margarine
3 Stem(s) Thyme
1,2 l Vegetable broth (instant)
150 g Fresh cream
7-10 Tbsp Thyme leaves

Directions

1
Peel the beetroot (it is best to put on rubber gloves), slice into thin slices and dab dry with kitchen paper. Heat the oil in a pot and fry the beetroot slices crisply in portions.
2
Take out with a skimmer and let it drip off on kitchen paper. Peel shallots and garlic and dice finely. Peel, wash and chop the turnips and potatoes. Heat the fat in a pan.
3
Sauté shallots, garlic and thyme in it. Add potatoes and turnips and stir-fry for about 4 minutes. Deglaze with vegetable stock, bring to the boil, cover and cook over medium heat for about 15 minutes.
4
Remove from the heat, remove the thyme and puree the soup. Stir in crème fraîche and warm the soup again before serving. Arrange soup and beetroot chips in soup plates and serve immediately.
5
Garnish with thyme leaves.