Apr 28, 2010
Goat Cheese and Beetroot Soup
This is one of my favorite soups - a little bit sweet, creamy and rich. Delicious with pumpernickel bread.
500 g beetroot, peeled and cut into small cubes
3 medium potatoes, peeled and cut into small cubes
1 onion, peeled and cut on 2 pieces
1.5 l vegetable or chicken stock
150 g creamy goat cheese with herbs (if unavailable use cream cheese with herbs), at room temperature
4 tbsp chopped dill
sea salt and freshly ground black pepper
Bring the stock into boil, add the vegetables and cook for 15-20 minutes, until vegetables are soft. Put the soup in a blender or food processor and blend until smooth.
Put soup on a heat and add a half of goat cheese. Simmer until cheese is disolved, then add salt and pepper to taste and pour a cream. Allow it to heat well, but do not bring it to boil.
Make 4 balls from remaining cheese and cover them with chopped dill. Put one ball in each bowl and serve.