Beetroot Soup with Goat's Cheese Croutons
Serves: 2
Ingredients
- 250g cooked beetroot, cut into chunks
- ½ large onion, diced
- 1 small garlic clove, crushed
- 1 tbsp extra virgin olive oil
- ½ tbsp balsamic vinegar
- 375ml vegetable stock
- For the croutons
- 2 slices of baguette
- olive oil for brushing
- 1 peeled garlic clove, cut in half
- ½ small goats cheese (i.e. Capricorn), cut into rounds
- 2 sage leaves, finely sliced
Method
- Preheat the oven to 200C/Gas 6.
- In large saucepan, sweat the onion gently in the olive until it softens.
- While the onions are cooking start the croutons. Brush the bread slice on both sides with olive oil and bake in the oven for 10mins or until they are crisp and dry.
- When the onions are soft, add the crushed garlic to the pan and gently fry for 1min then add the beetroot, stock and balsamic vinegar. Bring to the boil and simmer for 2mins. Blend the soup until really smooth. Keep warm while you finish the croutons. Rub the garlic clove over one side of the dried bread slices and top each slice with a round of goat’s cheese. Sprinkle over the sage leaves and a drizzle of olive oil. Put back in the oven until the cheese melts.
- Pour the soup in bowls and add a crouton.
