Tuesday, May 25, 2010

roasted beet soup


2 1/2 pounds beets
3 medium red onions, sliced
3 stalks celery chopped
12 cloves garlic (or so)
5 cups chicken stock (or water)
2 tablespoons butter
2 tablespoons olive oil
sea salt
white pepper
handful of watercress

Preheat your oven to 350*F. Wrap the beets and garlic (separately) in foil and roast until fork tender, this should take about 1 hour. Remove from oven and let cool. Peel beets and cut into small cubes. 
In a large pot melt the butter with the olive oil and heat. Saute the onions and celerey until onions begin to carmalize. Season with salt and pepper and add the garlic cloves and beets. Add the chicken stock and bring to a boil. Reduce heat to low, cover the pot, and simmer gently for about 40 to 45 minutes, throwing the watercress in for the last few minutes. Carefully puree the soup in batches in a blender (reheat gently if needed). Taste for seasoning and serve with a dollop of creme fraiche and freshly chopped chives.

No comments:

Post a Comment