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.
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