Starter
Beet soup glacée
A flexible seasonal sorbet, ideal for a refreshing starter!
15 min
Prep time
6
Servings
Medium
Difficulty
15 min
Total time
Ingredients
Instructions
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1
Peel the beets, onions, and garlic.
-
2
Wash and dry the tomatoes and cucumber.
-
3
Cut all these vegetables into pieces, put them in the mixer bowl, blend until reduced to a cream.
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4
Strain through a cheesecloth.
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5
Add to this soup the olive oil, vinegar, heavy cream, salt, and pepper.
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6
Let it sit in the refrigerator for several hours.
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7
Divide the ice cream into shallow dishes.
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8
Chiffon your parsley, celery leaves, and tarragon, cut the scallion sprigs into 4 or 5 pieces, mix all these herbs and season them with a walnut oil vinaigrette.
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9
Place them just before serving in the center of each plate.
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