Full of Power: Beetroot Essence with Vegan Cream Cheese Dumpling

Intense in flavor, velvety in texture – this beetroot essence brings warmth, color, and spice to fine cuisine.

Why You’ll Love This Essence

This beetroot essence is more than just a soup – it’s a concentrated explosion of earthy sweetness, creamy almond milk, and aromatic spices. Beets are known for their circulation-boosting properties and are rich in valuable antioxidants. Almond milk provides a delicate, nutty base, while cumin and ginger add a subtle spiciness.

The special touch: I’ve refined the essence with a vegan cream cheese dumpling and fresh chives. The creamy, slightly tangy cream cheese component perfectly complements the beets’ aroma, making this dish a sophisticated appetizer or an elegant intermediate course.

 

Essence vs. Soup – What’s the Difference?

At first glance, an essence and a soup may seem similar – after all, both are liquid dishes often served as an appetizer or main course. However, there are key differences in preparation, consistency, and flavor intensity.

 

1. Essence – The Aromatic Concentration

An essence is a highly concentrated, often clear or lightly thickened liquid that results from elaborate reduction or extraction of intense flavors. It is usually more refined and flavorful than a classic soup. Essences are often made from premium ingredients like bones, vegetables, herbs, or spices and are gently extracted over hours.

 

Characteristics of an Essence:

• Intense flavors from slow simmering or reduction
• Finer consistency, often lighter than a creamy soup
• Typically served in small portions, often in gourmet kitchens as an intermediate course or amuse-bouche
• Can serve as a base for other dishes, such as sauces or broths

 

A classic example of an essence is a strong beef consommé, made by slow-boiling bones and then clarifying the liquid. Delicate vegetable essences, created by gently extracting intense flavors, are also popular in fine dining.

 

2. Soup – The Versatile Meal

A soup generally has a richer consistency than an essence and can range from clear broths to creamy varieties. It is often enriched with solid ingredients such as vegetables, legumes, pasta, or meat, serving as a complete meal or a filling appetizer.

 

Characteristics of a Soup:

• Can be creamy, smooth, or chunky
• Often served as a main course or a filling appetizer
• Made from a variety of ingredients (e.g., vegetable soups, cream soups, broths)
• Usually less reduced than an essence, as the focus is on the overall mixture

 

A classic example is a creamy potato soup, thickened with pureed potatoes, or a minestrone, made heartier with vegetables and pasta.

 

When Does a Soup Become an Essence?

The transition can be fluid: A highly reduced, finely pureed, and intensely spiced soup can pass as an essence. However, if a soup still contains larger chunks or has a stronger binding through roux or cream, it remains in the “soup” category.

In Short:

• An essence is a reduced, flavor-intense liquid with a fine consistency.
• A soup is more versatile, can be chunky or creamy, and is often more filling.

 

In Practice: A velvety beetroot essence like in my recipe is created through fine reduction, delivering intense aroma – light yet deeply flavorful. A classic beetroot soup, on the other hand, could be enriched with potatoes or lentils to create a more substantial, complete meal.

Both have their place in the kitchen – it all depends on the flavor experience you want to achieve!

 

Preparation time: 25 minutes