Name: Beet Soup with Port, Goat Cheese & Seed Crunch Bar
Yield: Serves 4
Ingredients: 2 small cloves garlic, pressed; Sea salt and freshly ground black pepper; About 3 tablespoons freshly squeezed lemon juice; 2 carrots, peeled and diced; A generous pinch of salt; 7 ounces (200 g) fresh goat cheese, crumbled; 1 onion, diced; 1 bay leaf; ⅓ cup (75 ml) sour cream, whisked; 3 to 4 tablespoons olive oil; ½ cup plus 2 tablespoons (150 ml) red port; 2 small handfuls of seeds: quinoa, hulled pumpkin seeds (pepitas), sesame seeds, poppy seeds, and so on; 2 ribs celery, diced; 2 cups (500 ml) hot vegetable or chicken stock; 18 ounces (500 g) cooked beets, diced; 2 egg whites, beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Doesn’t it sound chic, a seed crunch bar? It’s super easy, and it has a nice ring to it. And it tastes good, too.

Ingredients

For the Soup

3 to 4 tablespoons olive oil
1 onion, diced
1 bay leaf

Method

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