Ingredients
- 400 g beetroot (raw)
- 240 g floury potatoes
- 250 g leek
- 1 apple
- 1 bay leaf
- 900 ml vegetable broth
- 2 tbs olive oil
- salt, pepper
- 2 tbs balsamic vinegar
- 3 stalks dill
- 2 tbs horseradish, grated
- 100 g cream cheese
- 4 slices country bread
Preparation
1. Peel and dice the beetroot and potatoes. Clean the leek and slice it into rings. Peel, quarter and core the apple and cut it into slices.
2. Put all the ingredients, including the bay leaf and broth, into the pot, then place the Secuquick softline on top and close. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 8 minutes in the soft area.
3. At the end of the cooking time, depressurize the pot, remove Secuquick. Discard the bay leaf, add the olive oil and puree the soup until smooth. Season to taste with salt, pepper and balsamic vinegar.
4. Finely chop the dill, then stir it into the horseradish and cream cheese. Toast the bread and spread the cream cheese mixture on top, then serve alongside the soup.
This recipe has been tested and approved by AMC.
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