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
-
20 minLunchpumpkin, olive oil, cinnamon powder, cumin powder (djinten), balsamic vinegar, honey, arugula, Red onion, goat cheese, pumpkin seeds,salad with roasted pumpkin and goat cheese
-
20 minLunchQuiche, raw vegetables, raisins, yoghurt dressing, honey, strawberry, marshmallow,cool quiche
-
10 minLunchalmond milk, Full Milk, oatmeal, banana, mango, blueberry, cinnamon powder,berry cinnamon smoothie
-
15 minLunchRoast beef, grated horseradish, waldkorn, onion, butter,light rye bread with roast beef and horseradish
Nutrition
545Calories
Sodium0% DV0g
Fat40% DV26g
Protein36% DV18g
Carbs19% DV56g
Fiber0% DV0g
Loved it