Ingredients

Adjust Servings:

	4 Beetroot
	1 little Red Onion
	1 Potato
	50 gr Soft Cheese
	100 gr Butter
	80 gr All Purpose flour
	Extra Virgin Olive Oil
	Salt
	Peeled Almonds
	Basil

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Beetroot Cream with almond and soft cheese

Name: Beetroot Cream with almond and soft cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: Beetroot: 4; Red Onion: 1 little; Potato: 1; Soft Cheese: 50 gr; Butter: 100 gr; All Purpose flour: 80 gr; Extra Virgin Olive Oil; Salt; Peeled Almonds; Basil

A simple soup among many ...

Features:

Cuisine:

A simple soup among many ...

1 hour
Serves 4
Medium

Ingredients

4 Beetroot
1 little Red Onion
1 Potato
50 gr Soft Cheese
100 gr Butter
80 gr All Purpose flour
Extra Virgin Olive Oil
Salt
Peeled Almonds
Basil

Directions

Finally Autumn is on the way and in Tuscany this season gives our kitchens products and ingredients that are the basis of our cooking. Soups are on top of the First Course Menu in this period. I have chosen one that is not “The Queen” of the soups, but I decide to share with you this recipe because I was drawn to some gorgeous beetroots. What attracted me more were their colour. I think nature gives us something so perfect and special that we would never be able to reproduce.

I decide to transform these gorgeus tuber in a “Vellutata”.

I wasn’t able to find the translation for this italian word because “Vellutata” is not cream! In fact you bend cream with cream milk in contrast with vellutata that is bend with butter and flour…but that’s another point 😉

Steps

1 Done	Chop and Heat Chop finely a little red onion, peel and wash beetroots and potato. Put the onion on a pot together with the extra virgin olive oil and cook until the onion is translucent.
2 Done	Add Beetroots, Potato and mix When the onion is transucent it is time to add the chopped beetroots and potato. Add some spoons of broth previously prepared and let it cook covered with a lid. Add some more broth some in a while untill the beetroots are soft. After about 30/40 minutes blend with a mixer till it is creamy.
3 Done	Prepare the "Vellutata" base On a separate pot put the butter and let it cool but not melt completely. Take the pot off from the heat and start stirring with a spatula adding the flour previously sift. When it is ready, add it to the mixed beetroot keep on stirring with a whisk.
4 Done	Decorate and serve When the cream is ready prepare the soft cheese. You need just to stir it untill it has changed its consistency. If you prefer you can use also yogurt instead. Serve out in bowls with a sprinkle of minced almonds and chopped basil leaves.