Beetroot and raspberry soup with goat cheese crostini

Ingredients for 4 servings:

• 400 g raspberries, frozen
• 800 ml juice (beetroot)
• 4 beetroot, cooked, vacuum-packed
• 1 piece(s) ginger root
• salt and pepper
• 3 dashes lemon juice
• 2 pinches of sugar
• 6 tbsp light roux
• 8 slices of baguette
• 1 goat’s cheese, e.g. Picandeau
• Pepper, coarse, from the mill
• Mint, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Place the raspberries in a bowl. Bring the beetroot juice to a boil and pour over the mixture. Peel and finely grate the ginger. Mix everything together and let the raspberries thaw. Pass everything through a sieve into a saucepan. Dice the beetroot and add it, then bring to a boil briefly. Season with salt, pepper, lemon juice, and sugar. Bring to a boil and stir in the roux. Simmer for 1 minute while stirring. Lightly toast the baguette slices. Spread the goat’s cheese on top and briefly grill under the preheated grill. Season with freshly ground pepper. Garnish the soup with mint. Serve with crostini as an extra.