Beet soup with goat cheese

 
On 8 servings:
Beet 400 grams
100 grams of carrots
Onion 1 clove
Tomato puree 50 grams
Goat cheese 100 grams
2 cloves garlic
Chopped parsley 2 tablespoons
Chicken broth 1 liter
Cream 40% CIs 200 grams
Sunflower oil 50 grams
Pine nuts 50 grams

How to:

1. Puree garlic and chopped parsley mix in bowl with goat cheese.

2. Beets, carrots and onions cut into small cubes and fry in a wok on refined sunflower oil until all the vegetables are tender, then add the tomato puree and cook for another minute.

3. Pour into the pan the chicken broth and cook the vegetables in it for five minutes, stirring spatula.

4. Ready beet soup send in a blender, mix it with cream and turn it into a ruby ​​cream.

5. This cream is poured back into the wok (which must be pre-rinse the pan, removing the remains of vegetables, and put on a small fire) and bring to a boil. Pour the beetroot on the plates, each adding a tablespoon of goat cheese with garlic and pine nuts.