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Bubbad816
Beet soup with goat cheese croutons
Sweet beet soup with homemade croutons of bread and old goat's cheese.
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Ingredients
Directions
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Chop the shallots and finely chop the garlic. Wash the leek and cut into rings.
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Heat the butter in a thick-bottomed pan and fry the shallot, garlic, leek, pepper and salt for 8 minutes on low heat.
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Tear the bread into pieces of 1 cm. Ris the leaves of the sprigs of thyme. Grate the goat's cheese.
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Mix the thyme with the bread and half of the goat's cheese and sprinkle with pepper.
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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.
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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.
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Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
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Divide the soup over the bowls and sprinkle with the rest of the goat's cheese. Serve the croutons.
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Nutrition
380Calories
Sodium0% DV1.440mg
Fat35% DV23g
Protein22% DV11g
Carbs10% DV29g
Fiber24% DV6g
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