Creamy carrot-celeriac soup with Gouda cheese light
During the winter, offer your guests a steaming bowl of soup with carrot, celeriac and Gouda cheese light. Garnish this deep orange soup with finely sliced celery and serve with a home-made breadstick.
Preparation
- Heat some olive oil in a big frying pan.
- Fry the vegetables for 10 minutes and add the chicken stock.
- Cook for around 30 minutes.
- Add ERU Cheese Spread Gouda Light.
- Blend until smooth with a stick blender.
- Season the soup to taste with salt and pepper.
- Garnish with celery and serve.
Method
- Heat some olive oil in a big frying pan.
- Fry the vegetables for 10 minutes and add the chicken stock.
- Cook for around 30 minutes.
- Add ERU Cheese Spread Gouda Light.
- Blend until smooth with a stick blender.
- Season the soup to taste with salt and pepper.
- Garnish with celery and serve.
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Ingredients
- 300 grams carrots
- 100 grams celeriac
- 2 white onions
- 4 garlic cloves
- Olive oil
- 200 ml ERU Cheese Spread Gouda Light
- 800 ml chicken stock
- 6 celery sticks
- Salt and pepper (to taste)
Ingredients
- 300 grams carrots
- 100 grams celeriac
- 2 white onions
- 4 garlic cloves
- Olive oil
- 200 ml ERU Cheese Spread Gouda Light
- 800 ml chicken stock
- 6 celery sticks
- Salt and pepper (to taste)
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