Ingredients for 4 persons:
1 onion
500 g beet (pre-cooked)
1 orange
400 g waxy potatoes
1 floury potato
5 tablespoons neutral vegetable oil
500 ml vegetable broth (instant)
100 g whipped cream
salt
ground pepper
chives
Preparation:
1. Peel and dice the onion. Dice just under 2/3 of the beet. Squeeze an orange. Peel and dice the potatoes (floury potato separately).
2. Heat 1 tablespoon oil in a non-stick pot. Sauté onion in it. Add diced beet and floury potato cubes and stir with vegetable stock and orange juice. Simmer for about 10 minutes.
3. In the meantime, heat the remaining oil in another pan and cook the raw potato cubes in it. Fry the raw potato cubes until golden brown.
4. Puree the soup and add the cream. Bring to the boil briefly. Season with salt and pepper.
5. Wash the chives and shake dry. Cut into fine rolls.
6. Arrange the soup in 4 bowls or soup plates and serve garnished with the chive rolls. Serve the fried potato cubes separately.
Preparation time approx. 25 minutes (without waiting time)
Nutritional values per serving approx.:
Calories: 354
joules: 1483
Protein: 5,6 g
Fat: 22,9 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
