November 2011 - Beetroot Soup with Goat’s Cheese Toasts

Beetroot Soup with Goat’s Cheese Toasts

Serves 4 – 6

Ingredients:

500 gr cooked beetroot
1 large Onion
2 tbl spoons olive oil
500 ml chicken stock
200 ml blood orange juice
salt and pepper
splash of Tabaco sauce
a few sprigs of thyme

one log of semi-soft goat’s cheese
8 to 12 small slices of bread
olive oil
runny honey
“Herbes de provence" mix

Preparation:

Chop the onion and cut the beetroot in cubes. Fry both in olive oil for a few minutes. Add stock and orange juice and simmer for about 15 minutes until soft. Leave to cool, then whizz in the food processor until smooth.

When you are ready to serve, reheat the soup, season with salt, pepper and Tabasco sauce and sprinkle with thyme. You can also add a splash of cream at this stage if you want to.

For the cheese toasts cut the cheese in rounds and put one on each slice of bread. Drizzle with olive oil and honey and season with salt, pepper and the Provence herbs. Put under the hot grill of your oven until golden (3 – 5 minutes) and serve hot with your soup.