Roasted Beet Soup

Wow. The season is winding down. Just three more weeks. I hope to get one more blog entry in. But I’ve enjoyed doing this blog for you all. Today we have a roasted beet soup. You will need a food processor or immersion blender to finish this one off.

Here you can see the rich color of the beets, before the sour cream is mixed in:

And here is the “after” pic:


2 medium beets (about 1/2 lb)
Olive Oil
1 Leek
1 Onion
1 Celery Stalk
1/4 tsp ginger (or less to taste)
1/8 tsp allspice (or more to taste)
1/8 tsp white pepper
2 cups water
1 small bay leaf
1 fresh parsley sprig
Sour Cream (2 TB per serving or more to taste)

Preheat oven to 350F. Roast beets until tender, about 1 hour. (You may find it a good idea to wrap the beets in aluminum foil to avoid staining. Cool and peel beets. Cut into cubes, reserving a small amount for garnish.

Thinly slice onion. Dice celery. Chop leek. (Be sure to wash leek thoroughly first as they collect a lot of sand).

Melt butter (1 – 2 tsp) and olive oil (2 tsp) in a medium saucepan over medium-high heat. Add leek, onion and celery. and cook about 10 minutes, stirring often, until they begin to brown. Add spices and beet pieces. Cook until vegetables begin to stick to the bottom, about 6 – 8 minutes. Add water, bay leaf and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 25 minutes. Remove bay leaf, and parsley sprig. Cool soup slightly. Then puree in blender or use immersion blender right in the pot. Season to taste with salt and pepper. Pour into bowls and add sour cream. Stir until well mixed.

This recipe is adapted from I altered the spices and eliminated the whipping cream, to reduce calories, put greater emphasis on the flavor of the beets, and add more of a kick.

Bon CSAppetit!


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