Beetroot Soup with Crème Fraîche and Goat’s Cheese

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


  • 500 g beetroot (about 4 large ones)
  • tbsp olive oil


Peel and finely chop the beetroot. Heat the olive oil in a medium-large saucepan. Add the shallot and garlic and cook, stirring frequently, over a medium heat for 5-6 minutes until the shallot is soft. Add the butter and allow to melt, then tip in the chopped beetroot. Stir well and cook over a high heat for another 5 minutes. Deglaze the pan with a splash of balsamic vinegar and let it boil dr