Beetroot soup

Slice the onion perpendicular to the grain, thinly slice the green onion, slice the potatoes into half-moon slices and soak them in water, and cut the beet into chrysanthemum shapes

Heat the butter in a saucepan, add the onions and leeks and sauté for about 10 minutes

Once everything is soft, add the potatoes that have been soaked in water and fry for about 2 minutes

When the potatoes are translucent, add the chopped beets, bouillon and bouillon cubes and simmer

Simmer for 10 minutes, then cover and simmer over low heat for a further 20-30 minutes

Remove [5] from the heat and let it cool. (If you don't have time, you can cool it over ice water as shown in the photo.)

Once cooled, add the milk and blend until the mixture has formed a nice shape

Strain the resulting soup using a strainer

Add the cream to [8] and season with salt. (If the soup is too thick, add about 50cc of milk to adjust the consistency.)

Serve on a plate and garnish with rose pepper