Hot Beetroot Soup with Baked Camembert and Almonds

by Finy (follow)
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Dinner (2274)      Lunch (1798)      Family (1525)      Snack (848)      Vegetables (486)      Soup (256)      Beetroot (41)      Camembert (6)      Baked cheese (2)     


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 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

#Baked cheese
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