recipeworld

I came up with this idea after seeing beet mashed potatoes somewhere on the blogosphere. I used a potato to thicken the broth of this creamy soup. In the end, I would recommend using a russet potato, as the starchiness of the Yukon Gold I used made the texture of this soup a little bit slimy, but the combination of the sweet, earthy beets and the pungent blue cheese was very interesting, and of course the color was beautiful.

Beet Soup 

2 cups chicken stock 

1 potato

1 boiled beet

salt and pepper

1 125 g. container of plain yogurt 

1 oz. roquefort cheese

Boil the potato in the chicken stock until cooked, adding water if the stick begins to evaporate. Roughly chop the beet and add it to the potato and chicken stock mixture. Use an immersion blender to mix. Stir in the yogurt, salt and pepper to taste. Serve and sprinkle with crumbled blue cheese.

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