Source:

Rover's Restaurant, Seattle, Washington

Serves/Makes:4

Ingredients

• Soup:
• 4 medium beets
• 2 cups (475 ml) vegetable stock
• 4 chopped shallots
• 5 sprigs of sage
• Cheese:
• 1/2 cup (125 ml) soft goat cheese
• 2 chopped shallots
• 2 chopped garlic cloves
• Salt and pepper

Preparation

• Boil beets in salted water until tender (about 2 hours).
• Peel beets while still warm and put in a blender.
• Add warm stock, shallots, and sage and blend until smooth.
• Strain through a sieve and keep warm.
• Mix goat cheese with shallots and garlic, and add salt and pepper to taste.
• Form cheese mixture into quenelle shapes.
• In soup plates, center a quenelle and ladle soup gently around it.
• Garnish with a julienne of sage.

Comments