beetroot soup with Little Wallop toasts

I prepared last night's dinner in a flash: most of the hard work had been done previously. During one of my cooking frenzies one Saturday afternoon, I concocted a couple of soups that I subsequently froze.

Straight from the freezer, then, came beetroot soup with red onion and rosemary. I feel this soup is best served as a starter course, but as I wasn’t particularly hungry I decided to cook it as the main course and serve it with little wallop and red onion toasts, which were divine.

We only used half of the cheese, though we succumbed to munching on the other half after dinner. The cheese has definitely improved since we first tried it last Saturday. I can pick up the nutty and citrusy notes now. I’m saving the other wheel for a week’s time, since the cheesemakers themselves recommend allowing it to mature for 3 ½-4 weeks.

Little Wallop and red onion toasts (served alongside beetroot and rosemary soup)
(serves 2)

2 medium onions, sliced
1 tablespoon olive oil
Salt and freshly ground black pepper
75 g Little Wallop – or a rinded goats cheese, sliced
2 slices of chunky seeded bread

Heat the oil in a small pan and sauté the red onions over low heat for about 10 minutes, until they are extremely soft.

Toast the bread, and immediately lay the cheese on the bread so it will soften from the heat. Using a butter knife, spread the cheese over all of the bread.

Pile the onions onto the bread and season to taste.

Optionally, cut the toasts into little squares and serve alongside the bowls.