Ingredients
- 500 g raw beetroot
- 100 g floury potatoes
- 1 sour apple
- 1 onion
- 1 ts butter
- 1 L vegetable broth
- 50 ml cream
- salt, pepper
- 1/2 bunch dill
- 100 g smoked trout fillets
Preparation
1. Peel and dice the beetroot, potatoes and apple, preferably using gloves.
2. Peel and finely chop the onion and add to the pot with the butter.
3. Heat the pot on highest level up to the roasting window, switch to a low level, add beetroot, potatoes and apple and sauté while stirring.
4. Add the vegetable broth and place the Secuquick softline on pot and close.
5. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the soft area.
6. Depressurize the pot at the end of the cooking time and remove the Secuquick. Puree the soup, stir in the cream and season to taste with salt and pepper.
7. Finely chop the dill. Pour the soup into bowls, garnish with pieces of smoked trout and sprinkle with dill.
Tip
- To give your soup a spicy note, serve it with horseradish foam. Simply add a dollop of horseradish foam to the soup before adding the smoked trout and dill - this provides a great contrast to the sweetness of the soup.
This recipe has been tested and approved by AMC.
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