Suzanne’s Recipe 35 – 2015 Soupe de Betteraves et lardons avec croutons au chèvre
Spring time in Cape Town is a season of extreme weather changes, one day we are in the upper 20 degrees and everyone rushes outdoors to bask in the glorious sunshine, take long walks on the mountain and beaches or plant seedlings in the garden. The next day it is pouring with rain and really cold and we all huddle inside again next to the fire. On one such cold evening, this last week, I felt like a tasty hot soup to warm me up. For this week’s recipe I created a soup combining pureed beetroot, which is quite sweet, with smoky chunky bacon pieces. This combination of flavours worked very well together. To this I added croutons cut from some of my home-made bread topped with a tangy goat’s cheese which I grilled until the cheese turned golden. The flavour of the goat’s cheese changes completely after it has been toasted. I recommend pairing this smoky flavoured soup with a shiraz wine from Crozes Hermitage in the Cote du Rhone region which you can find at the French Market in Cape Town.
Ingredients for 4 guests:
- 6 – 8 medium to large beetroot
- 100g smoky bacon chunks
- 1 litre milk
- 2 Slices of bread
- 100g Buche de chevre from the French Market shop
- Black pepper freshly ground
A bottle of Maison Chapoutier “Les Meysonniers” Crozes Hermitage from the French Market shop in Cape Town
- Boil the whole beetroot in their skins for about 25 minutes until tender
- Chop the bacon into small little cubes and fry in a pan for about 10 minutes
- Drain off the water from the cooked beetroot, remove tops and tails and peel off the skins, chop into small chunks
- Blend the beetroot into a smooth cream and return to saucepan
- Add the milk and cook gently until the mixture forms bubbles.
- Add the bacon cubes to the soup and simmer gently for at least 10 more minutes
- Taste and season according to preference you dont really need extra salt as this comes from the bacon.
- Slice the bread and toast lightly on both sides
- Cut the bread and the goat’s cheese into small squares
- Top the toast squares with pieces of goat’s cheese
- Place on a pan and grill until the cheese starts to melt and brown
- Pour the soup into individual bowls and place several croutons with goat’s cheese on top of the soup. Grind a twist of black pepper over the croutons.Serve immediately
Pair with a glass of Crozes Hermitage “Les Meysonniers” a shiraz from the Cote du Rhone