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Beetroot and goats cheese soup

A recipe from

This Recipe featured in the 2013 Sarie Bruid, but for those of you who havn’t bought the Mag, I don’t want you to miss out on a fantastic and easy recipe!

Beetroot soup with goats cheese fondants

Serves 4

Beetroot soup
800g beetroot
4 shallots
15g butter
2 cloves garlic, crushed
5 sprigs of thyme, picked
100ml white wine
800ml vegetable stock

Goats cheese fondant
1 leaf gelatine
200ml muscadel
100g goats cheese
150ml whipping cream

To make the beetroot soup
Place the beetroot into a large pot of salted boiling water and boil for 30 minutes, or until the beetroot is cooked through and the skin is starting to peel off. Remove and drain, peel the beetroot and cut into quarters.

While the beetroot is cooking, thinly slice the shallots and gently fry in a little butter until the shallots are soft and translucent. Add the crushed garlic and picked thyme and cook for 2 minutes, deglaze with white wine, until all the wine has evaporated. Add the beetroot quarters and vegetable stock and simmer for 20 minutes. Remove from the heat and puree until smooth. Keep aside until completely cooled and refrigerate.

To make the fondants
Soak the gelatine leaf in water. Place the muscadel in a small pot over a low heat and simmer until reduced to 30ml, add gelatine the sponged gelatine and allow to melt. Mix the glaze into the goat’s cheese and work until soft. Whip the cream to soft peak; fold into the goat’s cheese. Season with a little salt, place a tablespoon of mixture onto cling wrap, and form into a ball, tie a knot at the end and refrigerate to set. Makes 8 fondants.

To assemble
The soup should be completely chilled before serving, place 200ml – 300mls of soup into a large soup bowl, unmould the fondants and place two fondants into the middle of the soup bowl, garnish with thyme and season with black pepper. Serve immediately.

This soup can be served hot or cold.