Recipe: Frothy Beetroot Soup with Parmesan Crisps and Tatar

Frothy beetroot soup with parmesan crisps and tatar




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6 Servings

6 Servings

400 gr beetroot

1 tbsp olive oil

1 small, chopped onion

7-10 gr chopped ginger

500 ml vegetable stock

150 gr cream

50 gr parmesan cheese

1 tsp poppy seeds

100 gr beef filet

1 small, chopped shallot

1 tsp chopped chives

1 tsp chopped leaf parsley

tabasco sauce

salt & freshly ground black pepper

zest of 1 organic lime

Garnish: a few chive blades

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Step 1

Step 1

Wash, dry and chop beetroots. Heat up oil in a pot and sauté beetroots, onion and ginger. Deglaze with vegetable stock and allow to simmer in a closed pot for around 20 minutes.

Step 2

Step 2

Pre-heat your oven to 140°C CircoTherm. Grate parmesan. Sprinkle parmesan to 8 cm Ø circles on a non-stick baking tray. Sprinkle poppy seeds on the parmesan circles. Bake for ca. 7 minutes on shelf position 3 until the parmesan is golden. Carefully place your parmesan crisps with a ladle on kitchen paper to let some of the fat drain off.

Step 3

Step 3

Chop the beef filet finely with a sharp knife. Mix with shallot, chives and parsley and season with tabasco, salt and pepper. Keep refrigerated.

Step 4

Step 4

Blend the soup with a mixer and add cream. Season with salt and pepper. Fill soup in glasses and semi-cover each glass with a parmesan crisp. Form appetizing small heaps of tatar and carefully place a bit on each parmesan crisp.

Step 5

Step 5

Garnish with two blades of chive and some lime zest.
Serve immediately.

We suggest: NEFF CircoTherm®

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels

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