Cold Beet VeloutéTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:38.2 kcal
Proteins:1.9 g
Fats:1.9 g
Carbohydrate:3.7 g
Fibers:0.4 g
Sugar:1.3 g
Cholesterol:5.4 mg
Sodium:30.6 mg
Calcium:52.6 mg
Energy:187 kcal
Proteins:9.2 g
Fats:9.1 g
Carbohydrate:18.2 g
Fibers:2.2 g
Sugar:6.4 g
Cholesterol:26.2 mg
Sodium:149.6 mg
Calcium:257.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
beets
1200
ml
water
40
g
big pearl tapioca
1
cucumber
100
g
fresh goat cheese (chevre)
2.5
ml
shallot vinegar
chives
cream
salt and pepper
METHOD
- Set aside 50 g (2 oz.) of beets cut into small pieces.
- In a blender, liquefy 200 g (7 oz.) beets with 600 ml (2 1/2 cups) water until very smooth; add another 600 ml (2 1/2 cups) water.
- Bring the mixture to a boil, then sprinkle in the big pearl tapioca while stirring. Cook, covered, for 30 minutes over low heat.
- Let the soup cool and refrigerate until well chilled.
Finishing
- Cut the cucumber and goat cheese into small dice.
- Add a drizzle of cream to the beet velouté to obtain the desired consistency.
- Season and add the shallot vinegar.
- Divide the cucumber among 4 soup bowls or a tureen, cover with the beet velouté, then sprinkle with pieces of goat cheese and chives.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
