Beet Soup With Crème Fraiche & Goat Cheese
I love Gordon Ramsay, I'm pretty sure if I could ever meet him, I would just pass out. In my eyes he's one of the strongest people, working himself so high, in one of the hardest jobs in the world,...
I love Gordon Ramsay, I'm pretty sure if I could ever meet him, I would just pass out. In my eyes he's one of the strongest people, working himself so high, in one of the hardest jobs in the world, without being arrogant or rude ( people think he's rude because he yells and swears so much, but they have to realize that's how it is in the kitchen). I met a couple people here in Canada and Germany who think being a chef isn't something special. But just have a look at Gordon Ramsay ?should I say more? He has earned 12 Michelin stars for his restaurants around the world. He's one of the worlds most respected culinary experts and is known for his passion for food and demanding expectations of greatness from chefs.
I found this recipe in his cook book called Maze. Which is also the name of one of his restaurants in London. He wrote that book together with the head chef of this incredible restaurant. His name is Jason Atherton. Jason is widely recognized as one of the most innovative chefs working in the UK today. But anyway, my husband is a big fan of Gordon too, he bought that book a while ago. And now it's about time for me to try some recipes. I decided to cook the beet soup, because I love this simple presentation and combination of flavours. Beet can be off-putting for a lot of people but is a great tasting vegetable, fat free and full of health benefits.
- 1lb 2oz beet( 4 large ones)
- 4tsp olive oil
- 1 large shallot, peeled and chopped
- 1 garlic clove, peeled and chopped
- 2 tbsp butter
- Splash of balsamic vinegar
- 4 cups chicken stock
- Few Thyme sprigs, leaves only
- Sea salt and black pepper
- ½ cup crème fraiche
- ¼ goat cheese
- Olive oil, to drizzle
- Small herb leaves
- Peel and mince the beet.
- Heat the olive oil in a medium large pan. Add the shallot and garlic and cook, stirring frequently, over medium heat for 5-6 minutes until the shallot is soft.
- Add the butter and allow to melt, then tip in the chopped beet. Stir well and cook over high heat for another 5 minutes.
- Deglaze the pan with a splash of balsamic vinegar and let it boil dry.
- Pour in the chicken stock and add the thyme leaves. Bring to a boil, reduce the heat, and simmer for about 40 -50 minutes or until the beet is very soft.
- While still hot, transfer the beet to a blender or food processor, using a slotted spoon. Pour in some of the stock and blend until smooth.
- Pass the mixture through a fine strainer into a clean pan. Stir in more stock until you reach the desired consistency.
- Season generously with salt and pepper to taste. Reheat the soup if serving hot, or if serving it cold allow to cool down and then chill for a few hours. (Serve the soup chilled in the summer as a refreshing appetizer,or hot as a winter warmer)
- Beat the crème fraiche and goat cheese together in a bowl until smooth.
- Pour the soup into bowls. Drop a spoonful of the goat cheese mixture in the middle and grind over some black pepper.
- Drizzle with a little olive oil and garnish with some thyme leaves.
- 3lb chicken bones
- 3 litres of water
- 1 ½ celery stalks, trimmed and roughly chopped
- 1 leek(white part only) trimmed and roughly chopped
- 2 onions, peeled and roughly chopped
- ¼ garlic bulb, unpeeled
- 1 thyme sprig
- Put the chicken bones into a large stockpot and pour in just enough cold water to cover.
- Bring to boil and skim off the scum that rises to the surface, then turn the heat down as low as possible.
- Add all the remaining ingredients, making sure they are all fully submerged in water.
- Let the stock simmer for 3-4 hours then pass it through a cheesecloth ? lined strainer into a bowl. Let cool.
- If not using the stock immediately, refrigerate and use within 5 days, or divide into convenient quantities and freeze in suitable containers.
The usually deep purple roots of beetroot are eaten either boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.
The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Those selected should be bulbs that are unmarked, avoiding those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.
In Poland, beet is combined with horseradish to form popular ?wik?a, which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings.Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Beetroot can also be used to make wine.