Festive soup with bread strips of Brugge Mature | Bruges cheese
Choosing cheese, piece of cake

Festive soup with bread strips of Brugge Mature

4 pers.
20 min
  • For the soup:
  • 400 g sweet potato, peeled
  • 2 small red onions, peeled
  • 2 sweet peppers, stalk and seeds removed
  • 2 cloves of garlic, unpeeled
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • salt and pepper
  • 1 l chicken stock
  • For the bread strips:
  • 4 slices of nut bread
  • 4 slices of chicken white
  • 2 slices of Brugge Mature
  • a knob of Brugge butter
  • Heat the oven to 200 °C.
  • Cut the sweet potato into cubes of +/- 1 cm and the red onions into quarters. Halve the sweet peppers and cut into 1 cm wide strips. Place the vegetables with the garlic cloves on a baking tray and cover with olive oil and thyme. Season generously with salt and pepper.
  • Slide the baking tray into the preheated oven and grill for 30 minutes until cooked.
  • Push the garlic cloves out of the peel and mix together with the vegetables and chicken stock to make a smooth soup. Season with salt and pepper.
  • Cover 2 slices of bread with chicken white and Brugge Mature and cover with the other slices of bread. Spread butter on the outside and fry in a frying pan until golden brown on both sides. Cut off the crusts and cut the sandwiches into strips.
  • Serve the soup in small glasses or cups, and add the strips.