Blue Cheese Beet Soup
A creamy soup made with Brie blue cheese and beetroot, served with cheese bread.
Ingredients
Onion (chopped)
2
Butter (for sautéing)
to taste
Beet (peeled and chopped)
255 g
Potato (peeled and chopped)
1 large
Stock
800 ml
Seasoning
to taste
Baguette (cut into rounds, toasted)
to taste
Blue cheese (spread on bread)
to taste
Instructions
1
Sauté
Chop the two onions and sauté briefly in butter until they turn opaque.
2
Cook the Soup
Add the beets, potatoes, stock, and seasoning. Place in a pot, cover, and simmer until the beets are tender.
3
Blend
Puree in a blender until thick and creamy, then return to the pot and heat through.
4
Prepare the Bread
Cut the baguette into rounds, toast, spread generously with blue cheese, and place under the broiler briefly.
5
Serve
Ladle the soup into bowls and top with the blue cheese toasts.
