Prepare

Heat the oil in a large heavy saucepan. Add the onion, bay leaf, garlic, carrots, and celery and sauté the vegetables, stirring, for about 5 minutes, until tender.

Add the beets, sauté briefly, and add the port. Stir and add the stock. Let simmer over low heat for 20 minutes. Remove the bay leaf.

With a hand blender, or in batches in a regular blender, puree the soup until completely smooth. Do this for longer than you think necessary, as the longer you puree, the smoother the soup. Season with salt and pepper and add lemon juice to taste. Let cool and keep the soup covered in the fridge until ready to serve.

Make the seed crunch bar: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Heat the seeds in a dry skillet until they pop and jump up. Transfer to a bowl and let cool a little. Add the beaten egg whites a little at a time, adding as much as necessary without it becoming too moist. (Or add some more popped seeds.) Season with salt and thinly spread out the seed mixture over the baking sheet.

Bake for 15 minutes, or until crunchy, rotating the baking sheet halfway through for even browning. Break into coarse chunks and keep in an airtight container until ready to serve.

Make

Gently heat the soup. Divide the soup among four deep plates and make a nice swirl in the middle with some sour cream. Crumble the cheese on top and stick in a piece of seed crunch bar. Serve.