Recipe: Cream of Picardy Beets

1 In a saucepan, pour 2 tablespoons of rapeseed oil, heat it slightly then pour your beet cubes, your shallots a little thyme flowers, salt and sprinkle with your mixed spices, cover and let sweat gently for 15 minutes.

2 Then add your beer* and when boiling pour your potato cubes if everything is not covered pour a little water, season lightly and cook for 40 minutes at a gentle boil.

3 Then test the cooking of the beet cubes, then blend everything quite thoroughly when everything is smooth add the cream and give it only a very small turn of blending (to not lose the color), then taste it with a small spoon.
Finishing:
Toast your string cheese fingers in the toaster then spread them with your horseradish and sprinkle a few pink peppercorns for the crunch.
This cream can be eaten cold or hot, one can even hope that with its pronounced taste of red fruits the children start to like pink soup. (smiles).
*The beer can be replaced by apple juice (excellent too).