Beet soup, silken tofu and smoked almonds

Preparation: 10 minutes | Cooking time : 15 minutes | Servings: 2 servings

Ingredients:

15 ml (1 tbsp) Stefano olive oil

1 French shallot, chopped

1 sachet (250 ml) purified beet puree

125-180 ml (1/2 to ¾ cup) chicken (or vegetable) broth without added salt

150 g (1/2 package) silken (or soft) tofu, cut into 2 or 4 pieces

15 ml (1 tbsp) roasted camelina oil Signé Caméline

½ lemon, juice and zest to taste

Trim

60 ml (1/4 cup) smoked almonds, roughly chopped

30 ml (2 tbsp) chives, chopped

2 ml (1/2 tsp) caraway seeds, crushed (optional)

Salt and pepper to taste

Preparation:

1. In a non-stick pot, heat the oil.
2. Add the shallot and cook for 1 minute. Add the beet puree and chicken broth.
3. Bring gently to a boil. Cook for 3-4 minutes. Add the lemon juice and a little zest to taste. Mix. Keep warm.
4. In a bowl, put the smoked almonds, chives, caraway seeds and a little lemon zest to taste. Mix.
5. In 4 hollow bowls, place a piece of tofu at the bottom and add a drizzle of camelina oil.
6. Pour the beetroot soup all around.
7. Add the garnish on top.
8. Serve and enjoy immediately.

Photo credit: Ariel Tarr

Recipe credit: Danny St-Pierre

Source: www.isabellehuot.com