An unassuming but surprisingly good soup with beets, potatoes, chicken broth, butter and onions. Creamy without cream!
The Church book sale is a great way to pick up cookbooks at bargain prices. Ours was last weekend and we found Food and Wine Magazine’s 1999 Cookbook of the Year for a dollar. What offer!
Most of the recipes in the book look ridiculously complicated, take hours to prepare, and require ingredients that are hard to find even at Whole Foods.
Don’t get me wrong, I love turnips. However, I have found that most people do not.
There is something about the blend of flavors in this soup that takes the edge off the bitter beet flavor and creates a thick and creamy soup, but without the cream.
CONTINUE READING:
Beet Potato Soup
The older the beet, the longer it takes to cook and the stronger and more bitter it is. Look for small, young turnips, they’re only slightly bitter and actually quite sweet.
ingredients
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6 tablespoon unsalted butter
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4 Middle onionsthinly sliced
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3 lb fresh, young beetspeeled and cut into thin slices
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1 1/2 lb rust red baked potatoespeeled and cut into thin slices
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Salt
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6 cups chicken broth
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1/4 teaspoon freshly grated nutmeg
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2 tablespoon chopped fresh parsley (for garnish)
method
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Sauté onions in butter:
In a large, heavy, heavy-bottomed saucepan, melt the butter over medium-high heat until foamy. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes.
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Add beets, potatoes, salt, cover and cook:
Add the sliced beets and potatoes and stir to coat with the butter. Add 2 teaspoons salt, cover and reduce heat to low. Cook, stirring occasionally, until beets and potatoes are tender, about 20 minutes.
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Add Chicken Broth:
Add the chicken broth and increase the heat to bring it to a simmer. Partially cover and cook over medium-high heat until beets and potatoes are very tender, about 10 minutes.
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Puree soup:
Blend the soup in batches in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Pour the soup into flat plates and garnish with the parsley before serving.
Recipe by Edna Lewis and Scott Peacock from Food and Wine Magazine’s 1999 Annual Cookbook.
| nutritional information (per serving) | |
|---|---|
| 282 | calories |
| 11g | Fat |
| 38g | carbohydrates |
| 9g | protein |
