Filter
Reset
Sort ByRelevance
CHEERON883
Beet soup with goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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
-
25 minLunchgreen asparagus tips, salt, quail eggs, Ardennes ham, gorgonzola (cheese), creme fraiche, basil,green asparagus tips with ham and quail egg
-
20 minLunchpita bread, arugula, lamb's lettuce, cinnamon powder, cumin seed, yogurt, smoked chicken fillet (meat products), fresh fresh mint,pita-envelopes with smoked chicken salad
-
10 minLunchgiant beans, White beans, olive oil, lemon, cumin powder (djinten), raw vegetables, cracker,white bean dip with raw vegetables and crackers
-
10 minLunchcelery, Red pepper, yellow bell pepper, fennel bulb, authentic grilled roast beef, arugula, blue cheese, sea salt and black pepper, capers, lemon, shoot extra virgin olive oil,authentic roast beef carpaccio
Nutrition
545Calories
Sodium0% DV0g
Fat40% DV26g
Protein36% DV18g
Carbs19% DV56g
Fiber0% DV0g
Loved it