8 servings
Ingredients
1 tablespoon olive oil
8 beets (about 1 ½ pounds), peeled and chopped
2 medium potatoes, peeled and chopped
1 medium onion, chopped
1 teaspoon sweet paprika
6 cups vegetable stock
1 tablespoon honey
½ teaspoon kosher salt
¼ cup crème fraîche, for garnish
2 tablespoons finely chopped chives, for garnish
Equipment
Heavy-bottomed Soup Pot
Food Processor or
Immersion Blender
Preparation
In a heavy-bottomed soup pot, heat olive oil over medium heat. Add beets, potatoes, onion and paprika, and stirring often, cook for about 8 minutes or until onions are softened. Add stock, honey and salt; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender.
In blender or food processor, purée beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)
[Chef’s Note: When puréeing hot foods, it is important not to fill the blender or processor beyond half-full. The hot air from the liquid needs room to expand, or you could have a dangerous explosion of heat, forcing the top off the blender or an overflow of the processor container.]
Service
Return soup to a clean saucepan, and gently heat until simmering. Do not boil. Ladle into soup bowls. Garnish each with dollop of crème fraîche and chives.
[Chef’s Note: This silky soup can also be enjoyed chilled in the warmer months. Store covered in the refrigerator until service.]
Recipe by Mark Tafoya
