Background Image
  • Home
  • Soups
  • Beetroot Cream with almond and soft cheese
0 0
Beetroot Cream with almond and soft cheese

Share it on your social network:

Or you can just copy and share this url


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
Peeled Almonds

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Beetroot Cream with almond and soft cheese

A simple soup among many ...


      A simple soup among many ...

      • 1 hour
      • Serves 4
      • Medium




      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 😉




      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.


      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.


      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.


      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.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      A Special Mother’s Apple Cake
      Pan Co’ Santi
      A Special Mother’s Apple Cake
      Pan Co’ Santi

      Join my mailing list for new recipes and tips,
      be in the know and get the free cookbook today!

        Name (required)

        Surname (required)

        Your Email (required)

        Cod Number

        Telephone Number (Required)

        Happy to have you on board!