Beet Soup with Crème Fraiche and Goat Cheese

1 lb 2 oz beets (about 4 large ones)
4 tsp olive oil1 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

To serve with:
½ cup crème fraiche
¼ cups soft goat cheese
Olive oil to drizzle
Small herb leaves such as baby amaranth or purple basil (optional)

Peel and mince the beets. Heat the olive oil in a medium large pan. Add the shallot and garlic and cook, stirring frequently, over medium heat for 5 to 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 to 50 minutes or until the beets are very soft.

While still hot, transfer the beets to a blender or food processor, using a slotted spoon. Pour in some of the stock and blend until smooth. (Be careful to not put too much in because if soup is warm it will expand and come out top when blender is turned on.) Pass the mixture through a fine strainer into a clean pan. Stir in more of the stock until you reach the desired consistency. Season generously with salt and pepper to taste. Reheat the soup if serving hot, or if serving cold allow to cool down and then chill for a few hours.

Beat the crème fraiche and the goat cheese together in a bowl until smooth. Pour the soup into individual bowls. Drop a spoonful of the crème fraiche mixture in the middle and grind over some black pepper: Drizzle with a little olive oil and garnish with some baby herbs if you wish.

(Candy McLane)