Beetroot Soup with Mustard Froth
(6 servings)
| Peel and dice two onions and two potatoes. Fry the vegetable with two tablespoons of oil in a large pot. |  |
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Add 1 liter of vegetable stock and simmer for 30 minutes. |
| Add 400 grams of diced pre-cooked beetroot and simmer for another 10 minutes. |  |
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Puree the soup. |
| Put 100 ml of white wine, 2 egg yolks, 1 tablespoon of mustard and a little clove in a small pot. |  |
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Wisk a zabaione over a bain marie. |
| Add 100 ml of cream, sugar and lemon juice to taste. |
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Serve the soup with mustard froth and chives |
