Roasted Beet Soup
September 10th, 2006 | Category: Soup, Vegetarian
Last night I went to sleep hoping that I would wake up to a rainy day. I missed staying at home on a rainy day curled up with a hard disk filled with many episodes of my favorite TV series. Contrary to my heavy Sunday morning sleeping ritual, my eyes opened at 8:30 a.m. The heavy sleeper I am, I think I imagined the sound of wind was in fact the rain I was expecting. My happy soul made me close my eyes and I went to sleep again, thinking what I should cook on this perfect rainy day. When I opened my eyes three hours later, I was craving beet soup.
Strange. After a quick run to the supermarket and an online search for recipes, I decided on a roasted beet soup recipe from Epicurious. I took out a few ingredients, added garlic and adjusted some amounts. Below is the adapted recipe.
The result was exactly what I wished for. A hearty, satisfying soup. Serving with sour cream makes a nice contrast to the sweet-ish flavor of the beet. Unfortunately, it didn’t rain today, but I think I came up with a perfect recipe for the next rainy Sunday.
ROASTED BEET SOUP RECIPE
- 2.5 pounds beets
- 3 medium onions, chopped
- 3 celery stalks, chopped
- 12 garlic cloves
- 5 cups of water
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp ground ginger
- 1/2 tsp white pepper
- Preheat oven to 350 F.
- Wrap beets and garlic in foil and roast for an hour (should be tender when pierced with a fork). Transfer the beets and garlic to a plate and let cool. Peel the beets and cut into small cubes.
- In a large pot, melt the butter and olive oil and sautee onions and celery until they begin to brown.
- Add ground ginger, ground white pepper, garlic cloves and beet cubes.
- Add 5 cups of water and bring to a boil. Reduce heat to low, cover and let simmer for half an hour. Let cool.
- Working in batches, puree soup in a blender. Season to taste with salt and pepper.
- Serve with a dollop of sour cream.