Beetroot Velouté

Instructions

1. 1

   Preheat the oven to 200°C. Peel and dice the beetroot into large chunks.

   Tip: Use a sharp knife to remove the skin for a more even color.

2. 2

   In a large pan, sauté the onion, garlic, carrots, and celery in a little oil until tender.

   Tip: Avoid burning the vegetables by stirring frequently.

3. 3

   Add the vegetable broth to the pan and bring to a boil. Reduce the heat and simmer for 10 minutes.

   Tip: Skim off any impurities that rise to the surface.

4. 4

   Transfer the vegetables to a large pot with the peeled beetroot chunks. Pour in enough water to cover the ingredients.

   Tip: Use a gentle simmer to avoid breaking the beetroot.

5. 5

   Simmer the soup for 20 minutes, then puree using an immersion blender or a regular blender.

   Tip: Be careful when handling hot blenders.

6. 6

   Strain the soup through a fine-mesh sieve into a clean pot.

   Tip: Discard the solids or save them for another use.

7. 7

   Heat the heavy cream in a small pan until it starts to simmer. Temper it by slowly pouring it into the soup, stirring constantly.

   Tip: This step is crucial to preventing the soup from curdling.

8. 8

   Stir in the crème fraîche and season with salt and black pepper.

   Tip: Taste and adjust as needed.

9. 9

   Spoon the velouté into bowls and garnish with a dollop of crème fraîche and a sprinkle of parsley.

   Tip: Serve immediately and enjoy!