Recipe: Frothy Beetroot Soup with Parmesan Crisps and Tatar

400 gr beetroot

1 tbsp olive oil

1 small, chopped onion

7-10 gr chopped ginger

500 ml vegetable stock

150 gr cream

50 gr parmesan cheese

1 tsp poppy seeds

100 gr 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: a few chive blades

Allergens are marked 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 Ø circles on a non-stick baking tray. Sprinkle poppy seeds on the parmesan circles. Bake for ca. 7 minutes on shelf position 3 until the parmesan is golden. Carefully place your parmesan crisps with a ladle 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 mixer 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 tatar and carefully place a bit on each parmesan crisp.

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