Beet Soup with Goat Cheese and Thyme
Soups • World
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 5 oz
- 10% cream 15 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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