Beetroot cream soup with moonseer crostini

Woerle Icon Rezept
Rote-Bete Cremesuppe mit Mondseer-Crostini

Beetroot cream soup with moonseer crostini

servings

Rote-Bete Cremesuppe mit Mondseer-Crostini
Rote-Bete Cremesuppe mit Mondseer-Crostini

Step 1

Peel the onion and dice small together with Red Bet. Heat some butter in a saucepan and fry onions briefly, add beetroot and sauté for the case. Deglaze with apple juice and stock, boil and cook over a medium heat for 15 minutes.

Step 2

Peel potatoes and also dice them small. Add to the saucepan and cook for another 15 minutes. If the vegetables are not yet soft after this cooking time, still cook a little. Then mash finely and season with salt and pepper.

Rote-Bete Cremesuppe mit Mondseer-Crostini
Rote-Bete Cremesuppe mit Mondseer-Crostini
Rote-Bete Cremesuppe mit Mondseer-Crostini
Rote-Bete Cremesuppe mit Mondseer-Crostini

Step 3

Mondseer for the crostini thinly rustle and finely chop walnuts. Mix cheese with nuts and season with salt and pepper. Spread the cheese mixture on slices of bread and drizzle with a few drops of olive oil. Bake at 220 degrees for 5 to 10 minutes.

Step 4

Spread the hot soup in the plates, garnish with a slice of moon seer and some cress. Serve crostini with.

Rote-Bete Cremesuppe mit Mondseer-Crostini