beet lovers

If I recall, I owe you a lovely beet soup recipe.

Here’s the thing, if you don’t like beets you will hate this soup.

But of course you all love beets, right?

This soup is creamy, without a lot of cream.  It’s smooth, and rich, and oh so beautiful.

And if you are more talented than me, you can drizzle a little heart with heavy cream on top to impress your guests. Very romantic. (My heart turned into a big old blob.  Taylor still loved it though!)

I highly recommend making this.

And if you don’t like beets, I have another soup I am making this week.  Hopefully, between the two there is something for everyone.

Beet soup:

3 tbs extra virgin olive oil

1 medium yellow onion. chopped

3 cloves garlic, chopped

6 medium purple beets, peeled and chopped

2 cups chicken stock

Salt and pepper to taste

Heavy cream

Parsley for garnish

Directions:

Heat olive oil in a large saucepan over medium heat.  Add onions and garlic.  Cook for about 5 minutes.  Stir often. Add the beets and cook for about 1 more minute. Add chicken stock.  Season with salt and pepper.  Bring to a boil; cover and simmer until beets are tender. About 20-30 minutes. Remove from heat and allow to cool slightly.

In batches, add soup to a food processor and process until liquified or your desired consistency. Return soup to saucepan and heat through.  Ladle into bowls and top with a drizzle of heavy cream and parsley.  Enjoy.

 

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2 Responses to beet lovers

  1. Beth says:

    Lovely recipe – easy and delicious.
    May we please have a Henry update?
    Thanks!

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