Wednesday, 19 October 2011
Almost a month has gone, wow. Lost the cooking flare a bit, but am getting more into now the weather has well and truly changed.
Beetroot soup! There are lots of things you can change in this recipe to suit your tastes, including swapping out the goat's cheese for something like feta or cream cheese and changing the herbs around. But here are the basics, and flavours which I believe work well together. It makes a thick, earthy soup that's tasty but not too rich. It's so easy to make, yet looks so sophisticated. You just can't beat (har har) that colour.
NOTE: Be very careful as beetroot is a potent dye. Clean up any spills immediately.
Beetroot, tomato and goat's cheese soup
Takes about 40 minutes
A ~550g bunch of beetroot
1 400g tin of chopped tomatoes
1 medium red onion
150g goat's cheese
600ml good stock
2 cloves of garlic (chopped) or 2 tsp of minced garlic
2 tsp dried savory
* Peel, trim and chop the beets into small chunks. Chop the onion into small pieces
* In a big saucepan fry the onions and garlic for 5 mintues or until soft
* Add the beets, savory and stock and bring to the boil then simmer fr about 20 minutes or until your beets are soft. Season.
* Stir in your cheese (if it's creamy, stir until it's melted) then add the tomatoes and heat through.
* Use a hand blender or a food processor and blend, then serve. I usually don't blend my soups, but this really needed it.