Friday, May 13, 2011

Pink Beet Soup

I love the intense colour of beets: the deep purple which stains your hands a rosy shade of pink and cooks into a rich red.

This soup is a refreshing change in both colour and taste from the typical butternut squash soup, whether it is served cold or hot. I liked it hot, but it still tastes exquisitely smooth and velvety when it’s chilled. The bright punch of colour is what I like the most next to the taste and texture; the soup is literally bright pink.

Pink Beet Soup

Adapted from:
Yield: 6 servings

  • 4 cups chicken stock
  • 1 pound fresh beets, peeled and 1-inch cubed
  • 1 cup coarsely diced onion
  • 3/4 cup peeled and diced carrots
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 cup heavy cream
  • 2 sprigs of sage
  • salt and pepper
  • fresh sage or chives, for garnish

Bring chicken stock, beets, onion, carrot, garlic, lemon juice and sugar up to a simmer. 

Cook beets, loosely covered, until they are tender, about 40 minutes. Purée until smooth. I really should have done it in batches, but I figured my blender was just big enough to hold that much soup.

Whisk in cream and season. Serve warm or serve cold. I served it warm, mostly because I didn’t have enough time to chill it. Check seasoning, as soup may need more salt and pepper. Garnish with fresh sage leaves or chopped chives. 

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