Heart Beet Soup

February 11, 2015


Makes two servings:

½ pound red beets (about 3 medium)
1 ½ teaspoons butter
1 ½ teaspoons olive oil
1 leek, chopped
1 small onion, thinly sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground white pepper
2 cups vegetable broth
1 small bay leaf
1 fresh thyme sprig
¼ cup Greek yogurt
2 tablespoons crème fraîche

Preheat your oven to 350°. Wrap the beets in foil and roast about 1 hour, until tender. Cool, peel and chop into ½ inch pieces.

Melt your butter and oil in a saucepan over medium-high heat. Add the leek and onion and sauté until browned. Stir in the spices and the beet pieces. Cook, stirring often, until the veggies begin to stick to the bottom of the pan, about 7 minutes. Add the broth, bay leaf and thyme. Bring to a boil, then cover and reduce to a simmer until veggies are tender, about 25 minutes. Remove the bay leaf and thyme. Add the Greek yogurt and puree with a stick blender. Season with salt and pepper. Garnish with crème fraîche and a sprinkling of fresh thyme.

To make crème fraîche hearts, put the crème fraîche in a squeeze bottle. Pipe out hearts onto the soup.

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