Beet Soup with Goat Cheese and Thyme
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
5
Description
It is preferable to use young cheeses with a smooth consistency and spicy, lemony notes. For example, Saint-Maure or Chevre cheese.
Ingredients
- Yellow Beets - 5 pieces
- Salad Potatoes - 3 pieces
- Goat cheese - 7.1 oz
- 10% cream - 17 fl oz
- Ground Black Pepper - to taste
- Thyme - 1 sprig
Step by Step guide
Step 1
Peel and chop the potatoes and beets. Bring water to a boil, add thyme and chopped vegetables, and cook until the vegetables are tender. Prepare the thyme.
Step 2
Let the vegetables cool slightly and blend them until smooth. Pour the blended soup back into the pot and reheat it over low heat.
Step 3
Add the cream and half of the prepared goat cheese. Simmer until the cheese melts. Add salt and pepper.
Step 4
Pour the soup into bowls. Add the remaining cheese to the finished soup as a garnish. Decorate the soup with thyme and freshly ground black pepper.
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