Recipe: Frothy Beetroot Soup with Parmesan Crisps and Tatar

400 g beetroot

1 tbsp olive oil

1 small, chopped onion

7-10 g chopped ginger

500 ml vegetable stock

150 g cream

Parmesan crisps

150 g parmesan cheese

1 tsp poppy seeds

Tartare

100 g beef filet

1 small, chopped shallot

1 tsp chopped chives

1 tsp chopped leaf parsley

Tabasco sauce

Salt & freshly ground black pepper

Zest of 1 organic lime

Garnish: fresh chive

Allergens highlighted in bold.

Wash, dry and chop beetroots. Heat up oil in a pot and sauté beetroots, onion and ginger. Deglaze with vegetable stock and allow to simmer in a closed pot for around 20 minutes.

Pre-heat your oven to 140°C CircoTherm®. Grate parmesan.

Sprinkle parmesan to 8 cm circles on a non-stick baking tray.

Sprinkle poppy seeds on the parmesan circles.

Bake for approx. 7 minutes on shelf position 3 until the parmesan is golden. Allow to cool on tray. Carefully place your parmesan crisps on kitchen paper to let some of the fat drain off.

Chop the beef filet finely with a sharp knife. Mix with shallot, chives and parsley and season with tabasco, salt and pepper. Keep refrigerated.

Blend the soup with a Hand Blender and add cream. Season with salt and pepper. Fill soup in glasses and semi-cover each glass with a parmesan crisp. Form appetizing small heaps of tartare and carefully place a little on each parmesan crisp.

Garnish with two blades of chive and some lime zest.
Serve immediately.