Beet Soup with Bleu Cheese
A rich, creamy soup made with Birre blue cheese and beetroot.
Ingredients
onion (chopped)
2
butter (for sautéing)
to taste
beets (peeled and chopped)
255 g
potato (peeled and chopped)
1 large
broth
800 ml
seasoning
to taste
baguette (cut into rounds, toasted)
to taste
bleu cheese (spread on bread)
enough
Instructions
1
Sautéing the onions
Finely chop two onions and sauté them in butter until they turn opaque.
2
Simmering
Add 255 g of peeled and chopped beets, one large peeled and chopped potato, 800 ml of broth, and seasoning. Transfer to a saucepan, cover, and simmer gently until the beets are tender.
3
Blending into a thick soup
Puree the mixture in a blender until smooth, then return it to the pot and bring back to a simmer.
4
Preparing the cheese croutons
Cut the baguette into rounds, toast them, spread generously with bleu cheese, and broil briefly until the cheese melts and bubbles.
5
Plating
Ladle the finished soup into bowls and top each with a bleu cheese crouton.
