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CHEERON883
Beet soup with goat's cheese
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Ingredients
Directions
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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.
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Tear the bread into pieces of 1 cm. Grate the goat's cheese.
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Mix the bread with the thyme, 2/3 of the goat's cheese and sprinkle with pepper.
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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.
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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.
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Remove the pan from the heat source and puree the soup with a hand blender. Season with pepper and salt.
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Divide the soup over 4 bowls and sprinkle with the rest of the goat's cheese and the croutons.
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Make a Christmas tree shape of flat leaf parsley on the soup.
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Nutrition
545Calories
Sodium0% DV0g
Fat40% DV26g
Protein36% DV18g
Carbs19% DV56g
Fiber0% DV0g
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