Recommendation to Cooking Yummy Sig's Beetroot, Cumin and Salmon Soup
Hoping to eat Sig's Beetroot, Cumin and Salmon Soup a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on preparing a Sig's Beetroot, Cumin and Salmon Soup like a famous chef made.
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To prepare an unforgettable Sig's Beetroot, Cumin and Salmon Soup, below are the ingridients required:
- Prepare 1 of medium red onion.
- Take 1 of potato 200-215 g not the ones that boil to a mash.
- Prepare 2 of fresh beetroot about 400 g.
- Take 2 tbsp of butter or margerine.
- Get 1/2 tsp of cumin seeds or more if liked.
- Get 1 ltr of instant vegetable stock.
- Provide 1 glass of red sweet wine.
- Provide 4 of small, thick cut pieces of cooked peppered salmon.
- Get 1 of small tub of creme fraiche.
- Use of Sorry that I dont have more photos, made this a long time ago.
After preparing the materials, next you are ready to make your 5-star Sig's Beetroot, Cumin and Salmon Soup by following the guidances below:
- First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.)).
- Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish..
- When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock..
- Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold..
- Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin..
- You may use steamed celeriac instead of the salmon..
Recipe : Sig's Beetroot, Cumin and Salmon Soup
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