FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsVegetable Soups: A to Cauliflower >  Beet Soup with Goat Cheese

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

BEET SOUP WITH GOAT CHEESE

Plenty
by Diana Henry

Beets are very sweet so they need something tart, hence the apples. The slightly sour, farmyardy flavor of goat cheese is perfect against that sweetness and completely elevates an inexpensive soup (just look at the beauty of it for a start). A swirl of sour cream or Greek yogurt and a scattering of dill is lovely, too. You can also serve this hot.
Serves 8


INGREDIENTS

    • 1/4 cup butter
    • 2 onions, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 6 garlic cloves, chopped
    • 1¾ Ib beets, trimmed and sliced
    • 1 small tart or Granny Smith apple, peeled, cored and sliced
    • 6 cups chicken stock
    • salt and pepper

    To Serve
    • sour cream
    • dill sprigs
    • 4 oz mild goat cheese


DIRECTIONS

1. Melt the butter in a large, heavy saucepan and add the onions, carrots, celery, and garlic. Add a splash of water, cover, and sweat for 15 minutes, until the onions are soft. Add the beets (I don't bother to peel them) and apple, cover, and sweat for 15 minutes. Pour on the stock and season. Bring to a boil, then simmer until the beets are completely tender. Leave to cool, then puree.

2. Serve hot or cold with a dollop of sour cream on top and dill sprigs, then crumble the goat cheese and add some to each serving.

ALSO TRY...
Beet soup with salmon: Make the soup as above and garnish with sour cream, sprigs of dill, and flaked leftover cooked salmon, or, if you have a piece of raw salmon, cut the flesh into tiny dice, moisten with a little light-tasting olive oil and lemon juice; add salt, pepper, and chopped dill and spoon onto the soup along with sour cream.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages