BEETROOT, APPLE AND FROMAGE BLANC SOUP

Main course

15 mins

25 mins

6 people

Ingredients

Peel the apples and red onion, then cut into pieces. Also cut the beetroot into cubes.
Heat the olive oil in a saucepan and fry the onion until translucent.
Add the apple and beetroot pieces to the pan. Mix well and cook for 2 minutes over a medium heat.
Pour the vegetable stock into the pan and season to taste. Bring to the boil and simmer for 20 minutes.
Once the vegetables are tender, blend the soup with a hand blender until the consistency is smooth and velvety.
Add the Alsace Lait fromage blanc and blend again to make the soup even creamier. Adjust the seasoning if necessary.