>Beetroot cream

INGREDIENTS: (for 3 people)
– 100 gr. of leeks
– 125 gr. of Burgos type fresh cheese
– 150 gr. of cooked beet
– 400 gr. of vegetable broth “Aneto”
– 25 gr. of extra virgin olive oil
– Salt

PREPARATION:
– Cut the leek into pieces and put them in the glass of the Thermomix along with the oil; we grind for 5 seconds at speed 5.
– We program 6 minutes, temperature 100º, speed 1. With goblet.
– Add the vegetable stock and the salt. We program 8 minutes, temperature Varoma, speed 1.
– Incorporate the fresh cheese and the beet. We program 1 minute, progressive speed 5/10. With goblet.
– We serve and enjoy.

Note: can be served hot, warm or cold.

crema-de-remolacha
Beetroot cream
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