Squash soup with a creamy brie topping
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Squash soup with a creamy brie topping

Don’t hesitate to add this delicious squash soup topped off with creamy brie cheese to your autumn menu. It’s a fantastic dish to serve your guests for lunch or as a starter during a cosy autumn get-together.

Preparation

  • Allow the soup to simmer on a low fire for some 20 minutes.
  • Purée the mixture to your preferred thickness.
  • Add a dash of tabasco sauce and stir it carefully through the soup.
  • Pour the soup in a bowl and top it with ERU Cheese Spread Brie from a piping bag.
  • arnish with garden cress.

Method

  • Allow the soup to simmer on a low fire for some 20 minutes.
  • Purée the mixture to your preferred thickness.
  • Add a dash of tabasco sauce and stir it carefully through the soup.
  • Pour the soup in a bowl and top it with ERU Cheese Spread Brie from a piping bag.
  • arnish with garden cress.
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Ingredients

  • 500 grams of squash
  • 1 large carrot
  • 2 tomatoes
  • 1 cube of vegetable stock
  • 100 grams of ERU Cheese Spread Brie
  • 2 medium-size onions
  • 3 tablespoons of olive oil
  • A dash of tabasco sauce
  • 1 bay leaf
  • 700 ml of tap water
  • Garden cress

Ingredients

  • 500 grams of squash
  • 1 large carrot
  • 2 tomatoes
  • 1 cube of vegetable stock
  • 100 grams of ERU Cheese Spread Brie
  • 2 medium-size onions
  • 3 tablespoons of olive oil
  • A dash of tabasco sauce
  • 1 bay leaf
  • 700 ml of tap water
  • Garden cress
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