A Simple Goat's Cheese and Beet Soup

Beetroot and goat cheese soup / Peedi-kitsejuustusupp

Remember I promised to start a Beetroot Dish of the Month feature? Well, it's time for this month's beetroot recipe :) A very simple, yet delicious beetroot soup. The potato acts as a thickener, and the goat's cheese gives the soup a wonderful silkiness and smoothness.

As always, I LOVE the colour :)

Goat's Cheese and Beetroot Soup
(Peedi-kitsejuustusupp)
Serves 4 to 6

500 g beetroot, peeled and cut into small chunks
3 potatoes, peeled and cut into chunks
1 onion, peeled
1.5 litres vegetable bouillon
150 g goat's milk cream cheese (f.ex. Soignon), at room temperature
1 tsp dried herbs (I used Meira's Mediterranean herb mix)
sea salt and freshly ground black pepper

Bring the bouillon into boil, add the vegetables and cook for 15-20 minutes, until vegetables are soft. Blend until smooth and creamy (f.ex. in a blender or food processor).
Return the puree into the saucepan and add the goat's cheese, spoonful by spoonful, as well as any seasoning. Simmer for another 5 minutes.
Serve with crusty bread and garnished with fresh herbs.

OTHER BEETROOT SOUP RECIPES @ NAMI-NAMI:
Dashing Coconut and Beetroot Soup (January 2010)
Creamy Beetroot Soup with Horseradish (January 2008)
Beetroot Soup with Goat Cheese (November 2007)
Delicious Vegetarian Borscht (September 2007)

Comments

Post a Comment

Popular posts from this blog

A Delicious Dried Plum Dessert for Autumn

Image
Two years ago in October everyone's favourite Parisian-American foodblogger, David Lebovitz , hosted a one-off Prune Blogging Thursday that resulted in a number of recipes using the humble wrinkled prune , aka dried plum. I submitted a recipe for healthy prune cake , which tasted much better than it looked. However, this time I've got a dried plum dessert recipe that both tastes good and looks good . The recipe is adapted from an Estonian cookbook " Kohupiima- ja kodujuusturaamat " (100 Rooga) and yields 6 small portions. I've garnished mine with sweet pomegranate seeds , but you can use lavender or lemon balm or simply dust the dessert with icing sugar. If you cannot find curd cheese (a popular ingredient here in Estonia), then ricotta or even cottage cheese (press through the sieve) would probably work as well. This would make a nice Christmas dessert - just in case you're already imagining the Christmas menu in your head :) Dried Plum and Curd Cheese Desse...
Read more

layered brownies.

Image
After the spice explosion of Thanksgiving (cinnamon and nutmeg and cloves, oh my!), all I could think about on Monday was something rich and chocolatey. Searching through my pantry, I was dissapointed to find nothing but a tiny bit of cocoa powder and some chocolate syrup. I was quite close to giving up and baking something else when I came across a recipe in an old christmas cookie magazine for brownies using chocolate syrup instead of regular melted chocolate. Hoorah! I was saved. The original recipe for these used a combination of chocolate and peppermint flavoring, but halfway through making them, I sadly found that I had no more mint extract. Instead, I mixed in some caramel extract into the cream mixture, which seemed to turn out just fine. I am sure a lot of different extracts and flavorings would work nicely: cherry extract, Kahlua, Amaretto, coconut flavoring, etcetera. Be on the lookout though. The spices will be back shortly. It's holiday time! Layered Brownies: recipe ...
Read more

Moist, moister, moistest: rhubarb muffins

Image
Photo updated in May 2009 We are still enjoying the rhubarb bounty . Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/ birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake , I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday. These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious! Rhubarb muffins ( Rab...
Read more