Beetroot cream soup with Mondseer crostini
Ingredients
| 100 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 600 g | beetroot, peeled |
| 1 | onion |
| 400 ml | Apple juice |
| 800 ml | vegetable stock |
| 2 | potatoes |
| 8 | slices of brown bread |
| 50 g | walnuts |
| olive oil | |
| Butter | |
| small slices of WOERLE Mondseer hay milk cheese and cress for garnishing | |
| salt & pepper |
Preparation
Peel the onion and dice finely together with the beetroot. Heat some butter in a saucepan and sauté onions briefly, add beetroot and sauté as well. Deglaze with apple juice and broth, bring to the boil and cook over medium heat for 15 minutes.
Peel potatoes and also dice small. Pour into the pot and cook for another 15 minutes. If the vegetables are not soft after this cooking time, let them cook a little longer. Then finely puree and season with salt and pepper.
Finely grate Mondseer for the crostini and finely chop the walnuts. Mix cheese with nuts and season with salt and pepper. Spread the cheese mixture on bread slices and drizzle with a few drops of olive oil. Bake at 220 degrees for 5 to 10 minutes.
Divide the hot soup between the plates, garnish each with a slice of Mondseer and some watercress. Serve with crostini.
