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.
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
Parsley for garnish
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.