Recipe || Roasted Beet Soup with Créme Fraîche

July 06, 2014


If soup is served in heaven, it would be this one for sure! I am very much into light supper now that the days are warm and stuffy, and soup is often on our menu. You can eat this soup hot or cold it doesn't matter; it tastes heavenly even so. You can prepare this a day ahead if you're running short on time.

Ben brought home from work a bunch of beautiful beets that had to be consumed; throwing it away would be a sin. It was considered a sin in the times of the Great Depression or WWII anyway. 

It is really delicious! The cream combines so well with the taste of the roasted sweet beets.

Ingredients serves 2
  • 3 medium beets
  • ½ teaspoon butter
  • ½ teaspoon olive oil
  • 1 leek (white and pale green parts only), chopped
  • 1 small onion, thinly sliced
  • 1 celery stalk, chopped
  •  teaspoon ground ginger
  •  teaspoon ground allspice
  •  teaspoon ground white pepper
  • 2 cups water
  • 1 small bay leaf
  • 1 fresh thyme sprig
  • 1 fresh parsley sprig
  • ¼ cup cream
  • 2 tablespoons crème fraîche

Preheat the oven to 350F and wrap the beets in foil and roast until tender when pierced with a fork - about an hour. Cool and peel the beets. Cut ¼ beet into ¼ inch cubes to reserve as garnish. Cut the remaining beets into ½ inch pieces.

Melt the butter with the olive oil in a saucepan over medium heat. Add the onion, leek and celery and cook until beginning to brown, stirring frequently for about 13 minutes. Stir in the ginger, allspice, white pepper, and the ½ inch beets. Cook until the vegetables begin to stick to bottom of saucepan, stirring frequently, for about 7 minutes. Add the 2 cups of water, bay leaf, thyme sprig and parsley sprig and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

Remove the bay leaf, parsley and thyme and cool the soup slightly. Puree the soup in the blender with the cream and season to taste with salt and pepper.

Garnish the soup with the crème fraîche and the remaining cubed beets.



You Might Also Like

6 Comments

  1. oh my does this look pretty! i have to say that i am not a beet person, but i can tolerate them, especially if they are as gorgeous as this.
    every time i see your posts here or different food photography things you've pinned on pinterest, i just want to let you know that your food images are every bit as appealing and beautiful as the professional ones.
    keep it up, Lindsay, i just love your pictures.
    -Abigail

    ReplyDelete
    Replies
    1. Ooohw :-D really? Thank you SO much!! That is a compliment to my heart.

      You know, for most part of my life I néver liked beets. But when they are fresh from the land ... oh they are so delicious. They are aswell in this soup especially combined with the cream!

      Delete
  2. This looks heavenly!! I really love beets, and have since I was a child (maybe this is because we grew them ourselves, and ate them often. Borscht is like my comfort food!)

    I hear you about the weather being stuffy, it's been pretty awful here as far as heat goes. This soup sounds really delicious! (:
    Cheers!
    -Elsa

    ReplyDelete
    Replies
    1. Ohhh! Yes, Borscht! I love that and I made it myself not so long ago, according old recipe. It's lovely!

      Delete
  3. Beautiful photographs and recipes, dear Lindsay. It whips me straight back to New Year's Day when I was a child, as my paternal grandparents always had a Russian feast that day (my grandpa is Russian) that include steaming bowls of a similar borscht soup that was precisely the same colour as yours here. Yum-yum!!! :)

    ♥ Jessica

    ReplyDelete
    Replies
    1. Thank you so much, Jessica! I absolutely LOVE borscht and make it occasionally!

      xoxox

      Delete

Popular Posts

My Flickr Images