Sig's Beetroot, Cumin And Salmon Soup Recipe by Sigrun
Cooking Instructions 1 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.)) 2 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. 3 When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock. 4 Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold. 5 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. 6 You may use steamed celeriac instead of the salmon. 1 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.)) 1 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.)) 2 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. 2 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. 3 When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock. 3 When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock. 4 Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold. 4 Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold. 5 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. 5 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. 6 You may use steamed celeriac instead of the salmon. 6 You may use steamed celeriac instead of the salmon. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Stir fry couscous and Kale-fried egg salad Chana Dal Vada Strawberry ice box cake Potato nuggets | potato snacks Whey protein chocolate cake Boti Paratha Tumeric jollof rice Veggie sauce Doughnuts Homemade Fish Fingers #CharityRecipe Stir fry couscous and Kale-fried egg salad Chana Dal Vada Strawberry ice box cake Potato nuggets | potato snacks Whey protein chocolate cake Boti Paratha Tumeric jollof rice Veggie sauce Doughnuts Homemade Fish Fingers #CharityRecipe