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Red Beet. Horseradish. Cream.

Thursday | 11.03.2016

  • ddl_foto-suppe-roteruebe

INGREDIENTS

  • 250 g pre-cooked red beets
  • 2 tbsp. grated horseradish
  • 100 ml cream
  • Salt, pepper
  • Sprouts

INSTRUCTIONS

Drain the beets and blend them with cream and horseradish until creamy. Season with salt and pepper and sprinkle with some sprouts.

Tip: Prepare a day ahead.

YOU’LL NEED ON TOP
  • hand-held blender