Beet soup with goat cheese croutons

Name: beet soup with goat cheese croutons
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 shallot; 2 toe garlic; 300 g leeks; 75 g unsalted butter or margarine; petit beurre bread uncut; 4 g fresh thyme; 75 g old goat's cheese; 2 chicken broth tablet; 400 g grated beetroot container, coolers; 1 liter water

Sweet beet soup with homemade croutons of bread and old goat's cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the shallots and finely chop the garlic. Wash the leek and cut into rings.
Heat the butter in a thick-bottomed pan and fry the shallot, garlic, leek, pepper and salt for 8 minutes on low heat.
Tear the bread into pieces of 1 cm. Ris the leaves of the sprigs of thyme. Grate the goat's cheese.
Mix the thyme with the bread and half of the goat's cheese and sprinkle with pepper.
Heat the butter in a frying pan with non-stick coating and fry the bread in 7 min. On medium heat until golden brown and crispy. Change regularly.
Add the bouillon tablets, beetroot and water to the vegetables and bring to high heat on high heat. Turn down the heat and simmer for 5 minutes.
Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
Divide the soup over the bowls and sprinkle with the rest of the goat's cheese. Serve the croutons.