Читать книгу Winter Cuisine - Bernhard Long - Страница 76

Ingredients for 4 meals

600 grams beetroot

3 shallots

Juice 2 oranges

2 large spoon rapeseed oil

800 ml vegetable stock

2 stalks Dill Herbs

130 milliliters of soy cream

Salt and pepper from the mill

The preparation process

Red pray in clean water. Cut the ends and the vegetables individually in a pieces of aluminum foil wrap. In the heated, preheated oven tubes, kitchen stove at 180°C (with air circulation is not recommended for gas: manual control to 2 3) in the middle of the slot level 1 1/2 hours finished baking.

Remove the red pray, let it cool down a bit and remove the skin. (because of the color may work with gloves.)

In the meantime the shallots shells and fine cubes.

The orange peel with a knife so that the entire white skin is removed. The flesh of the fruit from the separator hides, the juice of this field.

The parting hides of oranges in the hand print and collect the juice.

Heat the oil in a pan and the shallots cube is at medium heat until glazed sweating.

Red Small chopping and pray. Sauté 2 minutes.

The hot broth and the entire orange juice. At medium heat cook for 15 minutes. In the meantime Dill herbs in clean water, shake dry and pluck the flags.

Half of the orange fillets in the beetroot soup and the soup Finely puree.

Pour soy cream and again shortly and heat. With salt and freshly ground pepper flavor. Beetroot soup into bowls and with the rest of the orange fillets and dill herbs decorating.