beetroot soup with goat's cheese

ingredients:

1. 500g beetroot  
2. 1 tbsp olive oil
3. 2 shallots
4. 1 clove of garlic
5. splash of balsamic vinegar
6. 1 litre chicken stock
7. 4 thyme sprigs
8. freshly ground black pepper, for seasoning
9. 100g crème fraîche
10. 50g soft goat’s cheese (optional)

directions:

1. peel and finely chop the beetroot and shallots. 
2. heat the olive oil in a medium-large saucepan. add the shallots and  crushed  garlic.  cook, stirring frequently over a medium heat for 5-6 minutes until the shallots are soft.
3. tip in the beetroot. stir well and cook over a high heat for another 5 minutes.
4. pour in a splash of balsamic vinegar, let it boil dry. 
5. pour in the chicken stock and add the thyme leaves (discard the stalks).
6. bring to the boil, reduce the heat and simmer for about 40-50 minutes.
7. while still hot, transfer  1/3 of the simmered mixture into a blender and puree.
8. repeat placing half of the remaining simmered mixture into the blender and puree.
9. final add the last of the simmered mixed into the blender and puree.
10. season with pepper to taste.
11. beat the crème fraîche and goat’s cheese together in a bowl until smooth.
12. pour the soup into bowls and drop in a spoonful of goats cheesed crème fraîche.
13. enjoy!