Beetroot soup with goat cheese
2 servings
15 minutes
Beetroot soup with goat cheese is a refined dish of European cuisine that combines the tenderness of roasted beets, the aroma of spicy spices, and the tanginess of goat cheese. This soup, rich in the natural sweetness of the root vegetable, gains depth of flavor from balsamic vinegar and olive oil. Its origins are linked to the traditions of French and Mediterranean gastronomy, where freshness and simplicity of ingredients are valued. Serving it with apple slices and herbs adds a light tartness and freshness. The dish is perfect for both a light dinner and sophisticated gastronomic pleasure. Each spoonful of soup is a harmony of creaminess and richness, while goat cheese adds a special creamy note. This soup can surprise even the most discerning gourmet by offering warm, cozy, and elegant taste enjoyment.
1
Sprinkle the beetroot with olive oil for frying, wrap it in foil, and send it to an oven preheated to 200 degrees for one and a half hours.
- Beetroot: 500 g
- Refined olive oil: 50 ml
2
Chop onion, carrot, zucchini, and celery randomly and cover with water. Add garlic, peppercorns, bay leaf, and a tip of chili; you can also add any vegetable scraps, like fennel tops. Cook for an hour on low heat.
- Onion: 1 piece
- Carrot: 1 piece
- Zucchini: 100 g
- Celery stalk: 1 piece
- Garlic: 4 cloves
- Chili pepper: 20 g
- Black peppercorns: to taste
- Bay leaf: 1 piece
3
Remove the beet from the oven and let it cool. Peel and place in a blender, add Extra Virgin olive oil, balsamic vinegar, and salt, blend slightly, add 200 ml of broth and blend again until smooth puree.
- Beetroot: 500 g
- Classic olive oil: 50 ml
- Balsamic vinegar: 50 ml
- Salt: to taste
4
Pour the soup into a bowl, garnish with pieces of goat cheese, sliced apple, finely chopped onion, and drizzles of Extra Virgin oil.
- Soft goat cheese: 40 g
- Apple: 30 g
- Chives (ciboulette): 6 g
- Classic olive oil: 50 ml
