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Preheat the oven to 180°C.
To make the soup base, first finely chop the onion and garlic and sweat in olive oil on a warm pan until golden. Then peel the beetroots and dice them well, before putting in a pan of boiling water with half a stock cube and the parsley. Vegetable stock works best, and fresh stock will give the best taste. Simmer the beetroot until thoroughly cooked.
Pour out most of the water, and add a splash of red wine vinegar. Season to your liking with salt, pepper and grated fresh horseradish. Blitz the mix in a food processor, adding a knob of butter at the very end for a smooth, delicious taste.
For the cheese biscuit, finely grate the cheese and put it onto baking paper before putting in a hot oven for 10 minutes. Keep a close and watchful eye so the cheese just browns and becomes chewy, not burnt. You can also do this with a microwave oven but the result will not be quite as crisp.
Pour the soup into a bowl and add the cheese crisps. Serve with freshly baked bread and butter.