Beetroot soup with pumpernickel

Name: Beetroot soup with pumpernickel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 1 TABLESPOON Oil; 1 package (500 g) Beetroot (vacuum); 1 glass (400 ml) Poultry or veal stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 30 g mixed herbs (e.g. parsley, basil); 200 g Cream cheese (54 % fat in dry matter); 8 (à 12 g) round discs Mini Pumpernickel; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
1 TABLESPOON Oil
1 package (500 g) Beetroot (vacuum)
1 glass (400 ml) Poultry or veal stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
30 g mixed herbs (e.g. parsley, basil)
200 g Cream cheese (54 % fat in dry matter)
8 (à 12 g) round discs Mini Pumpernickel
7-10 Tbsp wooden skewers

Directions

1
Peel and chop the onion. Heat the oil in a pot and sauté the onion. Chop the beetroot finely. Put about 50 g aside. Add the rest to the onion.
2
Deglaze with stock and simmer for about 5 minutes. Puree with a chopping stick, season to taste with salt, pepper and lemon juice. Wash the herbs, dab dry and put something aside for garnishing. Pluck leaves from the remaining stems and chop them. Mix cream cheese, except for 2 teaspoons, with the chopped herbs. Roast pumpernickel in a pan without fat. Cut small cams off the cream cheese and put 2 on each pumpernickel slice. Garnish with herbs. Pour soup into bowls and spread diced beetroot on top.
3
Mix cream cheese, except for 2 teaspoons, with the chopped herbs. Roast pumpernickel in a pan without fat. Cut small cams off the cream cheese and put 2 on each pumpernickel slice. Garnish with herbs. Pour soup into bowls and spread diced beetroot on top. Put 1/2 teaspoon of cream cheese in each soup bowl, make strips with a wooden skewer and serve with the pumpernickel