Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup Blaand (Scottish whey cheese)
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the chopped beetroots, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir well to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 20-25 minutes until the beetroots are tender.
4. Remove the pot from the heat and let it cool for a few minutes. Then, using a blender or immersion blender, puree the soup until smooth.
5. Return the pot to the stove over low heat. Add the Blaand and heavy cream to the soup and stir until the cheese is melted and the soup is heated through.
6. Taste the soup and adjust the seasoning if necessary.
7. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 22g
Protein: 8g
Fiber: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Blaand can be substituted with any other type of cheese, such as feta or goat cheese.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add a tablespoon of honey to the soup for a touch of sweetness.
- Top the soup with croutons or roasted pumpkin seeds for added texture.
- Use chicken broth instead of vegetable broth for a richer flavor.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- To make the soup ahead of time, prepare the soup up to step 4 and let it cool. Then, store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup and continue with step 5.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a deep bowl with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, roasted pumpkin seeds
Pairings:
Crusty bread, grilled cheese sandwich
Suggested side dishes:
Mixed green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to thoroughly wash the beetroots before peeling and chopping them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Blaand is a traditional Scottish cheese made from whey, a byproduct of cheese making. It has a tangy and slightly sour flavor that pairs well with the sweetness of beetroots.
Flavor profiles:
The soup has a sweet and earthy flavor from the beetroots, with a tangy and slightly sour note from the Blaand.
Serving suggestions:
Serve the soup as a starter or a light lunch.
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