Recipe with: ERU Cheese Spread Brie

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.

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

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

  • Cut the squash in four, remove the seeds and peel the shell
  • Dice the pulp into small to medium-sized pieces.
  • Clean and slice the carrot.
  • Heat the olive oil in a frying pan and add the squash and carrot.
  • Chop the onion and tomatoes into chunks and add. Fry the vegetable mix for approximately
  • 4 minutes before adding water, the stock cube and the bay leaf.
  • Bring the mixture to a boil.

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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ERU Cheese Spread Brie

For our ERU Cheese Spread Brie, we select the creamiest brie. The cheese spread is versatile and can be easily used in many different dishes. Let your guests enjoy a creamy vegetable dish or a deliciously creamy cauliflower-broccoli soup, which will bring out the best of the melted brie.

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