Sunflower seed soup with beetroot crisps
Ingredients
for 4 people
| 3 tbsp | sunflower oil |
| 1 | leek, use only the white part (approx. 100 g), thinly sliced |
| 1 | celeriac (approx. 300 g), diced |
| 1 ½ litres | vegetable bouillon |
| 100 g | sunflower seeds, chopped, toasted |
| salt and pepper to taste |
| 1 | boiled beet (approx. 250 g), diced |
| 2 tbsp | sugar |
How it's done
Soup
Heat the oil in a pan. Sauté the leek, then add the celeriac. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins., puree. Add the seeds, heat the soup, season.
Crisps
Bring the beetroot to the boil along with the sugar and 50 ml of water, puree. On a baking tray lined with baking paper, spread the mixture into 4 rows approx. 2 mm thick (approx. 5 x 20 cm).
Bake for approx. 2 hrs. in the centre of an oven preheated to 100°C. Immediately remove the beetroot mixture from the baking paper and leave to cool.
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