Beetroot Soup with Blue Cheese Toast

Ingredients

• 800 g beetroot (4 roots)
• 3 onions
• 2 Garlic cloves
• 60 g celery root
• 3 tbsp olive oil
• 4 sprigs thyme
• Salt
• Pepper
• 1 l vegetable broth
• 15 g whole grain sugar (1 tbsp)
• 100 ml balsamic vinegar
• 2 slices whole wheat bread (50 g each)
• 150 g blue cheese (60% fat in the product)
• 100 g sour cream (20% fat)
• 1 tbsp Lemon Juice
• 30 g walnut kernels (2 tbsp)

Instructions

1. 1.

   Peel beetroot and cut into large chunks. Peel one onion and slice finely. Peel garlic and dice small. Clean, peel, and roughly chop celery root. Heat 2 tbsp olive oil in a pot. Sauté vegetables for 4–5 minutes over medium heat. Rinse thyme, pat dry, add two sprigs, season with salt and pepper, then pour in vegetable broth. Simmer gently for about 30 minutes.

2. 2.

   Meanwhile peel remaining onions, finely dice them and sauté in the remaining oil in a pan over medium heat for 3 minutes. Sprinkle sugar, let caramelize. Deglaze with vinegar, season with a pinch of salt, reduce until syrupy and onions soften. Cool slightly.

3. 3.

   Spread onion mixture on bread slices and layer blue cheese on top. Strip leaves from remaining thyme sprigs and scatter over the cheese. Toast in a preheated oven using the grill function for 3–4 minutes to lightly gratinate.

4. 4.

   Remove thyme sprigs from soup. Add sour cream, blend until as smooth as possible. Season with salt, pepper and lemon juice. Ladle into deep bowls. Cut bread halves and place one half on each bowl. Roughly chop walnuts and sprinkle over the top.