1 hours 45 minutes
- beetroots 1kg, topped, tailed, scrubbed clean and cut into large pieces
- red onion 1, cut into wedges
- garlic 3 cloves
- thyme ½ a small bunch, plus a few leaves
- vegetable stock 500ml
- crème fraîche 100ml
- lemon ½, juiced
- sourdough 3 slices, cut in half
- caramelised onion chutney 4 tbsp
- blue cheese 150g
- walnuts a handful, roughly chopped
Heat the oven to 200C/fan 180C/gas 6. Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme. Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.
Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir in the crème fraîche and lemon juice, and whizz again. Keep warm.
Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.
Spoon the soup into bowls and top with the toasts.