Beetroot soup and cheese toasts
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Preparation time:
10 minutes
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Cooking time:
15 minutes
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Total time:
25 minutes
Ingredients
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2 tbsp essential Waitrose olive oil
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2 essential Waitrose onions, chopped
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2 garlic cloves, chopped
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1 tbsp fennel seeds
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750g cooked beetroot, chopped
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750ml vegetable stock
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1 small baguette
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100g soft goat’s cheese
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100ml essential Waitrose half-fat crème fraîche
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2 tbsp roughly chopped dill
Method
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Preheat the oven to 200C, gas mark 6. Heat 1 tbsp oil in a saucepan, add the onions and cook for 5 minutes until
soft. Add the garlic and fennel seeds and cook for 1 minute;
take off the heat and add the beetroot and stock. Whizz until
smooth; reheat and season.
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Cut the baguette at an angle into 8 slices and brush with the
remaining olive oil. Place in the oven for 5 minutes until the slices start to turn golden. Spread the goat’s cheese on the toasts and return to the oven for 2–3 minutes to heat through.
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Remove the soup from the heat and stir through the crème
fraîche. Serve the soup with the toast and a sprinkle of dill.
Comments
Glossary
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Baguette
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Fennel
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Fennel seeds
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Garlic
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How to Store, Prepare & Cook Beetroot | Waitrose
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Onion
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This recipe was first published in Tue Feb 01 00:00:00 GMT 2011.
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