Beet soup with goat's cheese
Heat 35 grams of butter in a thick-bottomed pan and fry the shallots, garlic and leek in a low setting for about 8 minutes. Season with salt and pepper.
Tear the bread into pieces of 1 cm. Grate the goat's cheese.
Mix the bread with the thyme, 2/3 of the goat's cheese and sprinkle with pepper.
In the meantime, heat 40 grams of butter in a frying pan with non-stick coating and bake the pieces of bread until golden brown and crispy for about 7 minutes. Keep shoving.
Add the bouillon tablets, beetroot and 1 liter of boiling water to the vegetables and bring to the boil. Let it boil gently for about 5 minutes at a low setting.
Remove the pan from the heat source and puree the soup with a hand blender. Season with pepper and salt.
Divide the soup over 4 bowls and sprinkle with the rest of the goat's cheese and the croutons.
Make a Christmas tree shape of flat leaf parsley on the soup.
Blogs that might be interesting
15 minLunchoak leaf lettuce melange, grilled eggplant, smoked chicken breast slices, rucolacress, yoghurt dressing with herbs,fashion containers chicken-eggplant salad
20 minLunchcrumbly potato, leeks, chicken bouillon, leg ham, creme fraiche, curry powder,leek soup with roasted bone ham
20 minLunchfish stock of tablet, saffron, cooking cream, pak choi, White wine, dry sherry, smoked salmon,salmon soup with bok choy
10 minLunchmilk, soy milk, cardamom pod, black peppercorns, ginger powder (djahé), cinnamon powder, black tea,spicy chai tea