Thursday, March 18, 2010
A Simple Goat's Cheese and Beet Soup
Remember I promised to start a Beetroot Dish of the Month feature? Well, it's time for this month's beetroot recipe :) A very simple, yet delicious beetroot soup. The potato acts as a thickener, and the goat's cheese gives the soup a wonderful silkiness and smoothness.
As always, I LOVE the colour :)
Goat's Cheese and Beetroot Soup
Serves 4 to 6
500 g beetroot, peeled and cut into small chunks
3 potatoes, peeled and cut into chunks
1 onion, peeled
1.5 litres vegetable bouillon
150 g goat's milk cream cheese (f.ex. Soignon), at room temperature
1 tsp dried herbs (I used Meira's Mediterranean herb mix)
sea salt and freshly ground black pepper
Bring the bouillon into boil, add the vegetables and cook for 15-20 minutes, until vegetables are soft. Blend until smooth and creamy (f.ex. in a blender or food processor).
Return the puree into the saucepan and add the goat's cheese, spoonful by spoonful, as well as any seasoning. Simmer for another 5 minutes.
Serve with crusty bread and garnished with fresh herbs.
OTHER BEETROOT SOUP RECIPES @ NAMI-NAMI:
Dashing Coconut and Beetroot Soup (January 2010)
Creamy Beetroot Soup with Horseradish (January 2008)
Beetroot Soup with Goat Cheese (November 2007)
Delicious Vegetarian Borscht (September 2007)