Beetroot Soup with Goat's Cheese and Creme Fraiche

Just a good solid soup here which features the beet. The goat's cheese and creme fraiche really elevate this from what could be just an ordinary soup.

500 g beetroot (about 4 large ones)
1-½ tablespoon olive oil
1 large shallot, peeled and chopped
1 clove garlic, peeled and chopped
30 g butter
1 splash balsamic vinegar
1 liter chicken stock
few thyme sprigs, leaves only
sea salt and black pepper
TO SERVE:
100 g creme fraiche
50 g soft goat's cheese
olive oil, to drizzle
small herb leaves, such as baby amaranth or purple basil (optional)

Peel and finely chop the beetroot. Heat the olive oil in a medium-large saucepan. Add the shallot and garlic and cook, stirring frequently, over a medium heat for 5-6 minutes until the shallot is soft. Add the butter and allow to melt, then tip in the chopped beetroot. Stir well and cook over a 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 the boil, reduce the heat and simmer for about 40-50 minutes or until the beetroot is very soft. While still hot, transfer the beetroot to a blender or food processor, using a slotted spoon. Pour in some of the stock and blend until smooth. Pass the mixture through a fine sieve 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 creme fraiche and goat's cheese together in a bowl until smooth. Pour the soup into individual bowls. Drop a spoonful of the creme 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.