Beetroot soup

Serves: 1
Ingredients
Beetroot, peeled, cubed 200 gms
Shallots, chopped 5 gms
Garlic, chopped 5 gms
Thyme, fresh
Butter, unsalted 10 gms
Balsamic vinegar 10 ml
Salt and white pepper for tasting
Fresh cream 30 gms
Vegetable stock 500 ml
Goat cheese 1 tbsp
Method
Melt the butter in a large saucepan over medium heat. Stir in the shallots, garlic and fresh thyme; cook until soft (about 5 minutes). Stir in the cubes of beetroot and cook for a minute.
Stir in stock and season with salt, pepper and balsamic vinegar. Bring to boil; cover and simmer until the beetroots are tender (about 20-30 minutes). Remove from heat and allow to cool slightly.
Add soup to a blender and blend until smooth. Return soup to saucepan and gently heat through.
Whip the goat cheese together with the cream until smooth and fluffy.
Ladle the soup into bowls and garnish with the whipped goat cheese.

• Recipes