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Beet and Zéphyr Soup

Beet and Zéphyr Soup

4 portions


  • 3 large beets
  • 45 ml (3 tbsp.) butter
  • 2 onions, chopped
  • 2 peeled potatoes, cut in cubes
  • 15 ml (1 tbsp.) coriander seeds, crushed
  • 500 ml (2 cups) chicken stock
  • Salt and freshly ground pepper
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) Le Zéphyr, rind removed and shredded


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  • Boil the beets for 30 minutes or until they are tender. Peel the beets and cut them into cubes.
  • In a saucepan, brown the beets in butter with the onions and potatoes.
  • Add the coriander seeds and chicken stock. Add salt and pepper.
  • Let it simmer for around 30 minutes or until the vegetables are tender. Purée in a blender.
  • Pour back in the saucepan, add the milk and 180 ml (3/4 cup) of cheese.
  • Cook until smooth. Garnish with the remaining cheese.


  • This soup can be kept frozen for up to 3 months in a sealed container.

You can use this cheese for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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