Select any color beet you’d like and create a fabulous farm fresh soup that even the kids may like. Red beets result in a fabulous fuchsia color. I’ve made soup with red beets on Halloween and served it to guests as “True Blood” soup. Get creative with your colors this weekend and create any color beet soup you'd like! Serve with a loaf of fresh bread and you've got a meal.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time | Passive Time |
| 12 minutes | 1 hour |
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Select any color beet you’d like and create a fabulous farm fresh soup that even the kids may like. Red beets result in a fabulous fuchsia color. I’ve made soup with red beets on Halloween and served it to guests as “True Blood” soup. Get creative with your colors this weekend and create any color beet soup you'd like! Serve with a loaf of fresh bread and you've got a meal.
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Ingredients
- 2 tbs extra virgin olive oil
- 1 tbs butter, salted
- 6 large beets roasted
- 3 large shallots skins removed and diced
- 3 leeks just white parts, cleaned and chopped
- 2 1/2 cups stock, vegetable or chicken
- salt and pepper to taste
Servings: people
Instructions
- To roast the beets, remove the leaves of three large beets and scrub well. Drizzle olive oil on the beets and wrap in tin foil. Roast for an hour in a 400 degree oven. When finished roasting, allow to cool, remove the skins and cut into cubes.
- To make the soup, heat a medium sized pot with 1 tablespoon butter and 2 tablespoons olive oil. Sauté the shallots and leeks for 5-7 minutes. Add the beets and stock. Cook for a few minutes and puree with an immersion blender until smooth. Add additional stock if you like a thinner soup. If you'd like to add some richness to the soup, add 1/4 cup fresh cream.
- Serve warm (or chilled) with a dollop of crème fraiche or sour cream.
Recipe Notes
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