Beet Soup with Goat Cheese and Sage

1. 1

   Boil beets in salted water until tender (about 2 hours).

2. 2

   Peel beets while still warm and put in a blender.

3. 3

   Add warm stock, shallots, and sage and blend until smooth.

4. 4

   Strain through a sieve and keep warm.

5. 5

   Mix goat cheese with shallots and garlic, and add salt and pepper to taste.

6. 6

   Form cheese mixture into quenelle shapes.

7. 7

   In soup plates, center a quenelle and ladle soup gently around it.

8. 8

   Garnish with a julienne of sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.