Description
Snack cream soup beet with caramelized garlic and vegetable crisps. Street March: still cold, snow. But my heart is already spring, and the heart requires something bright, colorful. I offer a very spring, the beet soup, which, of course, you can apply and the family dinner, but not ashamed to put on a festive table. There are those who will object and say that the soup is not very appropriate during the feast. In this case, offer to serve it in snack - in "shots," and caramelized garlic and vegetable chips perfectly complement the delicate flavor of this soup.
Ingredients
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Beets
1 шт
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Potatoes
3 шт
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Dutch cheese
100 г
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Sour cream
50 г
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Water
500 мл
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Garlic
12 зуб.
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Butter
40 г
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Honey
1 ст. л.
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Carrots
1 шт
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Salt
по вкусу
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Black pepper
по вкусу
-
Parsley
по вкусу
Cooking
Peel the garlic and blanch for a minute in boiling, salted water. With a slotted spoon to get the kinks out of the boiling water and drop a few minutes in cold water.
Dry the garlic on a paper towel.
Melt the butter and honey, add the cloves and stirring occasionally, fry over medium heat for 5 minutes until the garlic become caramelizing.
Boil the beets. Peel and grate on a coarse grater.
Peel the potatoes. 2 potatoes cut into small cubes.
To make vegetable chips. 1 potato cut along more thin slices (it is convenient to use a slicer).
Slice thinly the carrots.
To put the potatoes in a bowl, drizzle with sunflower oil, add salt, spices to Your taste (for example, Corian, Basil, pepper), mix well and spread in a single layer on the laid parchment baking sheet. Dry in the oven at 180 degrees for about 20 minutes. To check periodically on your oven, so the chips don't burn. Do the same thing with slices of carrot.
Grind in a blender cheese (you can grate).
Boil water, add sliced potatoes and cook for 10-15 minutes. Add the beets and continue to cook for about 5-7 minutes (until cooked potatoes). Remove from heat and with immersion blender blend the soup until smooth. Put the saucepan back on the stove, add sour cream, cheese and spices (salt, pepper, dried parsley) and keep frying for another minute.
Pour the soup in small cups and serve, adding to each portion the garlic. Don't forget to put on the table a plate of chips.
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