White Beet Maple Velouté with Caviar Cream | Maple from Canada
Chef Olivier Perret created this velvety beet and potato soup accented with maple syrup. Hey look, there’s a gourmet cook in your kitchen!
Ingredients
- 1 onion, peeled and finely diced (mirepoix)
- 30 ml (2 tablespoons) vegetable oil
- 60 ml (1/4 cup) maple syrup (preferably golden syrup for its delicate flavour)
- 190 ml (3/4 cup) white wine
- 250 g (1/2 lb) Yukon Gold potatoes, peeled and cut into large cubes
- 1 kg (2.2 lbs) white beets, peeled and cut into pieces
- Salt and ground pepper
- 200 g (7 oz) butter
- 125 ml (1/2 cup) 35% cream
- 20 g (3/4 oz) caviar
- 1 Juice of one lemon
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