Cook: 1hr 45 minutes
You will need
- 1kg Beetroot. Topped, tailed, scrubbed clean and cut into large pieces
- 1 x Red onion cut into wedges
- 3 x Garlic cloves
- 1/2 small bunch of thyme
- 500ml Vegetable stock
- 100ml Creme Fraiche
- 1/2 Lemon - Juiced
- 3 Slices of Sourdough bread cut in half
- 4 tbsp Caramelised Onion Chutney
- 150g Blue Cheese
- Handful of walnuts - roughly chopped
Roasted Beetroot Soup with Cheesy Toast
Heat the oven to 200C/ Fan 180C/ gas 6.
Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme.
Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.
Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir into the creme fraiche and lemon juice, and whizz again. Keep warm.
Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then adda piece of blue cheesem some thyme leaves and wanuts. Grill until melted.
Spoon the soup into bowls and top with the toast