Eating in colors and by design. This soup is fiber rich with delicate taste and satisfies your need for healthy eating on the go in your lovely Lunchbox Jar.
Eat by design on the go with filling your Lunchbox!
Bon app!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6
- Difficulty Level Easy
Ingredients
- 800 g small to medium beetroot
- 1 onion, chopped
- 4 sprigs of thyme
- 2 bay leaves
- 2 cloves
- 400 ml vegetable stock
- 200 ml double cream
- 1/2 tsp salt
- 1 bunch of dill
- 150 ml sour cream
- 200 g smoked trout fillet or 5 steamed shrimps
Nutrition Info
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1 порция 210 calories
Instructions
- Wash the beetroot and place them in a perforated container. Cook until soft: 50 min 100 C in steam oven or steamer.
- Whilst they are cooking peel and dice the onions. Place the thyme, bay leaves and cloves in a clean piece of muslin and tie with kitchen string.
- Once cooked leave the beetroot to cool down, then skin and roughly chop them. Place in a solid container with the onion, bag of herbs, stock and cream. Season with salt and cook in steam oven for 20 minutes at 100 C.
- Pluck the dill and chop up before mixing it with the sour cream and adding salt to taste. Place the smoked trout or shrimps in a perforated container and heat it up for 2 minutes in steam oven at 95 C.
- Servings : 6
- Ready in : 80 Minutes
- Course : Appetizers, Main courses
- Recipe Type : beef, Christmas Recipes, recipes for fall, Soups, steam-oven cooking
- Ingredient : Bay leaf, Beetroot, Crème fraîche, Dill, Double cream, Garlic, Onion, Prawns, Salt, Shrimp, Single cream, Smoked trout fillet, Sour cream, Thyme, Vegetable broth
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