Hot Beetroot Soup with Baked Camembert and Almonds

Hot Beetroot Soup with Baked Camembert and Almonds

Posted 2016-05-02 by finyfollow

Beetroot soup is usually eaten cold, and known as Borscht however it has been cold here lately and I wanted a hot soup and had some beetroots, so voila!

I wanted something else to go with it and as I love cheese, thought the baked camembert with almonds was a tasty choice.

Preparation Time: 15 minutes
Cooking Time: 95 minutes (not including stock)
Makes: 3 servings

For the beetroot soup
2 large beetroots, cut at top and tail
2 shallots (or a leek), sliced
¾ litre [link chicken stock] (do not add salt)
½ cup plain yoghurt
Pear (optional)

For the baked camembert
Round of Camembert cheese
Up to 2 tbsp butter, softened
30 g slivered almonds
Bread roll (optional)

For the beetroot soup
  • Preheat the oven to 180°/160° fan forced.

  • Put the washed beetroots on an oven tray, and drizzle with a tbsp of olive oil. Add pepper.

  • Bake for about 1½ hours or until the beetroots are tender.

  • When they are cooler, take off the skin and cut the beetroot into large pieces.

  • Heat about a tbsp olive oil in a large saucepan over a medium - low heat and add the shallots.

  • Cook until soft but do not brown them.

  • Add the chopped beetroot and the chicken stock, bring to the boil and then turn down the heat and simmer for about 10 minutes.

  • Allow to cool a little and then blend till mixture is smooth. If the soup is too thick, add a bit more of the chicken stock.

  • Taste and season with a bit of salt and pepper, if needed and reheat if not hot enough.

  • Serve with a dollop of yoghurt on each plate.

  • For the baked camembert
  • Prepare this while the soup is almost ready, by putting butter over the top and sides of the round cheese.

  • Put it in an ovenproof dish or serving plate and sprinkle almonds on top.

  • Bake at 160° for about 10 - 15 minutes or until the cheese is just beginning to melt.

  • Cut into three (though I ate half!) and serve on a separate plate to the soup.

  • Decorate the soup with sliced pears (optional), chives and some crusty bread (optional).
  • I ate it the second night with a buttered bread roll


    227643 - 2023-07-17 10:30:14


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