Beet and Mango Cream Soup

Cut the beet unpeeled evenly at the root and leaf base, scoop out raw with a ball cutter like a mug except for a small rim.

Blanch for one minute in boiling salted water, cook for 15 minutes at low temperature, then remove the peel.

Fry the ginger briefly in oil in clarified butter.

Blend the hollowed out beet flesh with cold vegetable soup and the mango flesh in a kitchen blender until very fine. Pour into a saucepan and add the cream. Make about a minute, spread through a sieve. Heat again and season strongly with the juice of one lemon, salt and freshly ground pepper.

Arrange the hot beet “cup” on plates, pour in half of the whipped cream and pour over the beet and mango soup foamed with a hand mixer.

Arrange the remaining whipped cream on top of the soup as mounds, sprinkle with the ginger and bring to the table on the spot.

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By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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