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
-
10 minLunchpine nuts, tomato Tapenade, rucola lettuce, cheese,spicy salad with 20 cheese
-
25 minLuncholive oil, Pesto, fennel bulb, celery, winter carrot, spring / forest onion, dried Italian herbs, vegetable stock, herbal broth, (spinach) tortellini, fresh parsley, fresh basil,carrot-fennel soup with tortellini
-
20 minLunchlettuce melange land cherry, chilled baby kale, grilled pepper mix, fresh dates, orange pepper dressing,girls love healthy's summer salad
-
25 minLunchCamembert, flour, egg, bread-crumbs, white bread crumbs, olive oil, garlic, mixed mushroom, balsamic vinegar, red fruit vinegar, mixed leaf lettuce, Red onion, walnut, forest fruit jam, cranberry compote, orange, mustard, port wine, redcurrant juice,meal salad with mushrooms and fried camembert
Nutrition
545Calories
Sodium0% DV0g
Fat40% DV26g
Protein36% DV18g
Carbs19% DV56g
Fiber0% DV0g
Loved it