Herb soup
Instructions
Boil in salted water the beets and leeks cut into pieces for 20 minutes.
Drain and puree.
Add the peas and place vegetables over high heat 10 minutes.
Arrange in a baking dish the slices of bread, pour over the soup, add salt, pepper, sprinkled with a little bit of broth and a little olive oil, then sprinkle grated cheese and place in hot oven to 200 degrees bake for 20 '.
Ingredients and dosing for 4 persons
- 100 g of cutting chard
- 2 leeks
- 100 g of frozen peas
- 4 slices of french bread
- 50 g of gruyere cheese
- Broth
- Olive oil
- Salt
- Pepper