Beetroot soup with heart croutons

Name: beetroot soup with heart croutons
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 3 tablespoons butter; 1 package grated beetroot 400 g; 1 tablespoon tomato paste; 200 g mascarpone fresh Italian cheese, a 250 g; 1 pot broth with chicken meat 340 ml; 1 teaspoon sugar; 5 slices White bread

A tasty recipe. The starter contains the following ingredients: poultry, butter, grated beetroot (400 g), tomato puree, mascarpone (fresh Italian cheese, container of 250 g), broth with chicken meat (340 ml), sugar and white bread.

Ingredients

Kitchen Stuff

heart shape (about 3 cm, other shapes are allowed)

Directions

Heat half of butter in a soup pot. Pickle beets for 5 minutes while stirring over medium heat. Last minute stir in tomato paste and half of mascarpone and fry.
Broth (including chicken meat) and pour 750 ml of water and bring it to the boil. Season the soup with pepper and sugar. Soup on low heat with lid on pan for 15 min.
Meanwhile, cut 2 hearts out of each slice of bread. Spread bread on both sides with butter leftover. In frying pan with non-stick coating bread hearts on both sides are crispy and golden brown. Let it evaporate on the grid and spread each heart with mascarpone residue on one side. Distribute soup over five deep plates. Place 2 heart croutons in each plate.