Beets. You love them or you hate them. And chances are, if you hate them you’re imagining the watery and tasteless slices next to the shredded cheddar cheese at the salad bar. But that’s not what beets are actually like. That’s what any vegetable becomes when you soak it in vinegar and water for months. For example: green beans, corn, carrots, peas. Airplane food when eaten from a can but delicious when sautéed with a little olive oil or roasted. This soup plays off the delicious, sweet flavor of roasted beets for a complex and delicious soup. A perfect beginning to your cozy evening at home.
Roasted Beet Soup
You will need:
1 large leek (white stem finely chopped)
5 medium beets, peeled
4 cups chicken broth
2 Tablespoons + 1 Tablespoon olive oil
1 small sweet potato, peeled
1 Tablespoon lemon juice
salt and pepper
6 tablespoons creme fraiche
1 Tablespoon chopped parsley
1. Preheat your oven to 400. Brush beets with 1 Tablespoon olive oil. Cover each individual peeled beet in aluminum foil and pierce several times with a fork. Keep the skin on the potato, pierce with a fork several times and cook alongside beets. Roast for 40 minutes.
2. Once cooled, cut open the potato and scoop out the flesh, discard skin and set aside. In a large pot, heat 2 Tablespoons of olive oil over medium heat. Sautee the leeks until translucent, not browned.
3. Add the chicken broth to the pan, along with the potato meat and beets (chop these roughly). Add salt and pepper and bring to a boil then simmer for 15 minutes.
4. Using an emersion blender, puree the soup. Add lemon juice and salt to taste. Serve right away. Add 1 Tablespoon of creme fraiche to each bowl and sprinkle with parsley and serve.