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Beet Soup with Goat Cheese and Sage
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Rover's Restaurant, Seattle, Washington


  • 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
  • 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.

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