Beet Soup

Remind yourself how much you love beets, or introduce yourself to the purple-y treat for the very first time, with this easy soup recipe.  Besides being earthy and delicious and oh-so hearty, it is the perfect way to decorate a table.  Really, the brilliant color of this soup sets a richly-toned tablescape all by itself.  Decorated with some Goat Cheese Cream and fresh lemon zest, it’s downright to-die-for.

cooking information

• Yield: 8 Hearty Portions
• Prep Time: 30 Minutes
• Cook Time: 1-2 Hours

all ingredients

• 12 Fresh Beets
• 1 Whole Onion
• 2 Carrots
• 4 Stalks of Celery
• 3 Sprigs of Fresh Thyme
• 3 Sprigs of Fresh Oregano
• 48 ounces Chicken Stock
• 1/4 Cup of Cream
• 1 Lemon
• Fresh Chives
• Salt and Pepper

recipe instruction

1. Preheat your oven to 400 degrees.

2. Fill a large sauce pot with water and turn to high heat.

3. Prepare your vegetables. Remove the stems from the beets, clean and peel. Cut into quarters.

4. Roughly chop the onion, carrots, and celery.

5. When the water is boiling and your beets are ready, put the beets in the boiling water. Let cook 2-3 minutes to begin the cooking process.

6. Place your onion, carrots, celery, thyme, oregano, and lemon sliced up in a roasting pan. When the beets are finished in the water, place in the roasting pan.

7. Pour enough chicken stock to coat the bottom of the roasting pan. Place the roasting pan in the oven.

8. Once the beets are tender enough to fall off a knife (approximately 1-2 hours) remove from the oven and let cool.

9. When the vegetables are cooled, remove the fresh thyme and oregano stems and the lemon slices. Place the cooking liquid and vegetables in a food processor and blend into a smooth texture. Place the concoction in a sauce pot.

10. Add more chicken stock and the cream to the beet puree. Turn the burner to medium high heat.

11. Once the soup is warm, fold in chopped fresh chives and season with salt and pepper. Serve with Goat Cheese Cream and fresh lemon zest.