just beet it – chilled beet soup
July 30, 2012 § 5 Comments
i couldn’t resist! ha ha. so beets, do you like them? if you don’t have you tasted one as an adult, or is it a dislike leftover from childhood? it seemed to be the general consensus that beets around these parts that beets suck. i’m posting today in defense of the beet! not only do they taste good, they are good for you! read more about that here.
my exposure to beets as a kid comes from my mother. this in the form of her ritual of sliced canned beets dipped in mayonnaise. for some reason i thought my mom eating beets dipped in mayo was tre sophisticated, i would often bring it up in conversation and tell people, oh yeah, we eat beets. dipped in mayo. until on day, my mom took me aside and explained that she really just ate beets that way as an excuse to eat mayo. hey mom, since that time, i have learned that in france, they dip carrots in mayo! so mom you were on to something.
back to the focus. real beets, not canned beets are AMAZING. their flavor is so rich, earthy with a hint of sweetness. i have a hard time understanding how someone can’t like them! seriously, i encourage you to put on your big girl pants and give them a try. liven up your week night dinner repertoire. i dare you…..
i made this soup because we went out to eat and chilled beet soup was the soup for the day. i was on the fence about it, but went ahead and ordered. as you can tell, i’m glad i did. i thought it was going to be challenging to recreate the complex, intense awesome flavor of the soup. but it wasn’t because it was the beets that tasted so freaking good. seriously, do you get it yet? have i said it enough?
inspired by the chilled beet soup at the crepe cellar here in good ole charlotte (i have no idea what’s actually in it).
1 bunch of beets trimmed (chop off the beet greens and saute them for a side dish) and washed
some olive oil
1 onion roughly chopped
2 cups of broth
1 cup water
diced cucumbers for garnish
dollop of greek yogurt (optional)
preheat oven to 350
toss beets in olive oil. put them in an oven safe dish and put them in the oven for about 1 hour or until fork tender. (you can do this step a day ahead). saute chopped onion on medium-low heat until translucent, about 15 minutes. if you have the patience i think caramelizing the onions will add another layer of flavor. add broth bring to a boil and then simmer, 5 minutes. add onions, broth and beets to blender or food processor. be careful of closing your blender with hot food in it. you will have an explosion. luckily i have made this mistake for you. many, many times. make sure you leave a crack for the steam to escape or wait until it’s all cool. puree the mixture, keep your eye on the texture and add the water slowly. you’re looking for soup consistency as opposed to beet hummus. taste and add more salt if needed. chill soup. garnish with chopped cucumbers and some yogurt. enjoy!