Cold Beet Cream Soup with Gorgonzola
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0
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Cold beet cream soup with gorgonzola
Ingredients
- Beetroot - 1 piece
- Potato - 1 piece
- Courgette - 1 piece
- Quail Egg - 2 pieces
- Goat cheese - 1.4 oz
- Drinking Yogurt - 7 fl oz
Step by Step guide
Step 1
Peel the beetroot and potato, cut them into large pieces, pour in 300 ml of boiling water, and cook until ready.
Step 2
Do not drain the broth, let everything cool down well.
Step 3
Add the chopped cucumber to the broth and blend everything until smooth, adding salt to taste.
Step 4
Pass the puree through a sieve — this will make it smoother and more appealing.
Step 5
Pour into bowls and swirl in the yogurt around the edge.
Step 6
Garnish with pieces of gorgonzola and halved quail eggs.
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