Recipe Category / Soups

Beetroot Soup with Saffron and Orange

1 hour 2 3 Ηands on Portion(s) Difficulty

Ingredients

1 kilo beetroots 2 leeks, finely chopped 1 clove(s) of garlic 1 onion, finely chopped 1 peel, of 1 orange 2 star anises 200 ml heavy cream 35% 100 ml white wine, fruity 3-4 saffron 100 g butter 500 g stock, chicken 50 ml olive oil 3-4 sprig(s) thyme, fresh salt pepper

Διατροφικός πίνακας Method Nutrition information per 100 gr.

Preheat oven to 200* C (390* F) Fan. Wash the beetroots but do not peel. Transfer to a baking pan along with the garlic, 102 4.2 4.0 Calories 8.6 Saturated Total Carbs whole sprigs of thyme and the olive oil. (kcal) Total Fat (g) Fat (g) (g) Cover pan securely with aluminum foil. Bake depending on the size of the beetroots. If they are large, they will need 45 5 % 12 % 21 % 2 % minutes. If they are medium, they will need 30 minutes. To know if they are done, pierce them with a knife all the way to the center. If your knife comes out easily and they have softened, they are ready. Melt 50 g of butter in a pot. Add the onion, leeks, orange rind and star anise. 3.7 1.2 1.2 0.28 When the onions and leeks have softened and all of the aromas are combined, add the Sugars (g) Protein (g) Fibre (g) Sodium (g) white wine and let it evaporate. Add the chicken stock and simmer for 20 minutes. 4 % 2 % 5 % 5 % Remove the star anise and orange rind. Remove pot from heat. When the beetroots are ready, remove from oven and peel. Cut them into small pieces and put them in a blender along with the garlic. Puree and gradually add the stock mixture from the pot, until the puree becomes creamy and you create the exact texture you like. Add the remaining butter and season with salt and pepper. Beat until the butter is completely incorporated. Transfer puree to the pot. In a mixer, beat the 200 ml of heavy cream along with some salt and the saffron threads, using the whisk attachment. When the mixture becomes smooth and creamy like whipped cream, transfer to a piping bag. Serve the beetroot soup in a serving bowl with pepper and pipe out strips of the saffron- cream mixture on top.