Beet-root soup	(4 servings)

• 400g cooked red cabbage
• 10g butter
• 10 tablespoons cream
• 30g grated Parmesan cheese
• salt and minced pepper

Preparation method

• Put butter and diced cabbage in a pan and cook for 5 minutes.
• Mix with cream obtaining an homogenous and soft cream.
• Add Parmesan cheese, salt and pepper and blend. This soup is delicious for risotto and some varieties of pasta.