ROASTED BEET SOUP WITH CRèME FRAîCHE
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.
Categories Soup/Stew Vegetable Roast Valentine's Day Vegetarian Beet Bon Appétit Anniversary Appetizer
Yield Makes 2 first-course servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
- Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
- Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.
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Amoh Davu
[email protected]This soup is a must-try for any beet lover.
Onu Miracle
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Rizwan Ahmed
[email protected]This soup is a great make-ahead meal. It can be stored in the refrigerator for up to 3 days.
Todd Foiles
[email protected]I'm definitely going to be making this soup again soon.
Nadir Balouch
[email protected]I think this soup would be even better if it was served with a side of crusty bread.
Annaliese Reynolds
[email protected]This soup is also a great option for a vegan or vegetarian meal.
Selena Hunter
[email protected]I would recommend this soup to anyone who loves beets. It's a great way to use up leftover roasted beets.
Wendi Redd
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Sophia Henley
[email protected]This soup was a bit too thick for my taste. I think I would have preferred it if it was thinner.
Avagi Hima
[email protected]I found this soup to be a bit bland. I think it could have used more spices.
Bishnu Suwal
[email protected]This soup was a bit too sweet for my taste, but I think that's just because I'm not a big fan of beets.
Md Riyabul islam
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the roasted beets give it a lovely color.
ammar.mohsen mohammed
[email protected]I'm not usually a fan of beets, but this soup changed my mind. It's so creamy and delicious.
Darlena Lopez
[email protected]This soup is so easy to make and it's so flavorful. I love the combination of beets and crème fraîche.
Aldwin Looney
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
mohammad ali Sheikh
[email protected]This soup was absolutely delicious! The roasted beets gave it a sweet and earthy flavor, and the crème fraîche added a creamy richness. I will definitely be making this again.