Description
After all these festive days, when a bowl Olivier is finally over, I want something simple, easy and gentle.
Ingredients
-
Beets
400 g
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Potatoes
2 piece
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Leeks
1 piece
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Pear
1 piece
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Blue cheese
100 g
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Cream cheese
100 g
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Broth
1 l
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Garlic
1 tooth
-
Salt
-
Black pepper
-
Olive oil
2 Tbsp
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Butter
1 tsp
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Parsley
Cooking
Potato, pear and beet to clean, cut into small cubes
Fry in mixture of butter and 1 tbsp olive oil 3 to 4 minutes. Then cover with a lid and then 7-10 minutes.
In another pan sauté the leeks and garlic. Garlic I put in and have no regrets. But, if there is any doubt, it is possible to do without it.
Put sauteed vegetables into the boiling broth and cook on low heat for about 15 minutes. Until cooked potatoes. Season with salt to taste.
Blend soup, add cream cheese and half the norm of Dor blue cheese. Serve garnished with the remaining cheese and herbs (optional).
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