Recipe 15/36: Beet Soup
3 tablespoons olive oil
4 medium shallots, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2-3 cups vegetable stock
salt and freshly ground pepper
Warm olive oil in a large saucepan over medium heat.
Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
Stir in beets, and cook for 1 minute.
Stir in stock, and season with salt and pepper.
Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
Use an Emerson blend to purée into a smooth soup.
I made this with a vegetable stock of 2 ribs if celery, the leaves and cuttings from the beets and six cups of water. Bring to a boil and simmer until halved.
This was an awesome soup, mild and flavorful, I wish I’d have leftovers to try it with sandwiches.
Posted by roberthaight on October 24, 2012