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


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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


    • 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


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.

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.


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