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.
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