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: http://www.foodnetwork.ca/recipes/Appetizer/Vegetables/recipe.html?dishID=8952
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.