Ingredients
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3
large beets
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3
tomato
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1 tablespoon
tomato puree
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200 milliliters
cream
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1
red onion
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2 tablespoons
olive oil
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1 teaspoon
nutmeg
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salt&pepper
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1 tablespoon
caraway seeds
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mozzarella cheese
Directions
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Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes.
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Add olive oil in a pan add the cubed onions sweat them, add the beets , cubed tomatoes and the tomatoe puree melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds. Stir and simmer for 5-10 minutes.
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Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning.
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Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .
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