Ingredients for 4 people:

• 3 cooked beets
• 1 leek
• 1 carrot
• 1 stalk of celery
• 1 lemon
• 50 ml of vegetable broth
• 1 tablespoon extra virgin olive oil
• 25 cl of cream
• salt
• pink pepper

Preparazione:

Trim the leeks, remove the outer leaves and tough, with the carrot and chop the celery well washed and brown them in a pan with a drizzle of extra virgin olive oil, sprinkle with vegetable broth and cook for 20 minutes. Meanwhile cut the beetroot into small cubes, blend well with the stock mini Pimero, add the beets, put the pan on the stove, cook for 5 minutes, stirring from time to time and last add the cream, cook for a minute and turn off. Pour the cream of beetroot in a bowl or a bowl, add the juice of one lemon, salt and pepper Put the bowl in the refrigerator for about 15 minutes, remove it, divide the cream into 4 bowls, decorated with a tuft of sprinkle with the celery and red pepper.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
Copyright © 2011 Manuela Gandolfo. All Rights Reserved.