food

While we’re not fans of dropping temperatures and fewer hours of daylight, there is one thing we absolutely love about fall: hearty, homemade soups. Just reading the ingredients for this beet soup recipe warms our hearts. Not only does this soup taste amazing, it’s also gorgeous to look at: The rich color of the beets contrasts with the white of the mouthwatering crème fraîche-goat cheese garnish. You’ll love this recipe so much that you’ll likely want to eat it year ’round — and luckily you can. The dish can be served warm or chilled, depending on the season.

4 Servings

1 lb, 2 oz. (560 g) beets (about 4 large ones)
4 tsp (20 mL) olive oil
1 large shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 tbsp (30 mL) butter
Splash of balsamic vinegar
4 cups (1 L) chicken stock
Few thyme sprigs, leaves only
Sea salt and black pepper
1/2 cup (100 g) crème fraîche
1/4 cup (50 g) soft goat cheese
Olive oil, to drizzle
Small herb leaves, such as baby amaranth or purple basil (optional)

Peel and mince beets.

Heat oil in a medium pan. Add shallot and garlic; cook, stirring frequently, over medium heat for 5 to 6 minutes until shallot is soft.

Add butter and allow to melt, then tip in chopped beets. Stir well and cook over high heat for an-other 5 minutes.

Deglaze the pan with a splash of balsamic vinegar and let it boil dry.

Add chicken stock and thyme leaves. Bring to a boil; reduce heat and simmer for about 40 to 50 minutes, until beets are very soft.

While still hot, transfer beets to blender or food processor, using a slotted spoon. Pour in some stock; blend until smooth.

Pass the mixture through a fine strainer into a clean pan. Stir in more stock until you reach desired consistency. Season with salt and pepper to taste. Serve hot or allow to chill a few hours if serving cold.

For garnish, beat together crème fraîche and goat cheese until smooth. Pour soup into individual bowls. Drop a spoonful of crème fraîche mixture in the middle and grind over some black pepper. Drizzle with a little olive oil and garnish with herb leaves, if desired.

Recipe courtesy of Gordon Ramsay’s Maze