December 12, 2012 - 6:47 AM
Here's a soothing wintertime soup from "Canal House Cooks Every Day," featured in today's Buffalo News.
Warm Beet Soup
Beets are one of the first root vegetables we
plant in our gardens each year and one of the last we pull from the cold dirt
in the fall, usually after a frost. We steam or sauté their stems and greens,
then season them with a good olive oil and lots of salt and pepper. Or we bathe
them simply in melted salted butter with a splash of fresh lemon juice or
balsamic vinegar, or serve them with a generous spoonful of garlicky aïoli. The
beets themselves, roasted or boiled, can be served just like the tops. But
beets are also one of our favorites for making soup, cold or hot—in this case a
warm velvety soup of outrageous color, and sweet, earthy flavor. We hope it
puts the roses back in your cheeks (it always does in ours).
Garnish this soup with a lot of snipped fresh
chives and a dollop of sour cream. A small handful of finely diced roasted
beets is a tasty finishing touch too.
2 pounds beets (4–6 medium beets)
1 large onion, chopped
1 large russet potato, peeled and diced
1 carrot, peeled and chopped
6 cups beef broth
2 tablespoons freshly grated or store-bought prepared
Juice of ½ lemon,
Salt and pepper
Small bunch fresh chives, chopped
Preheat the oven to 400°F. Wrap each beet in
foil and bake until tender when pierced, about 1 hour. Unwrap the beets and
when they are cool enough to handle, peel off and discard the skin. Coarsely
chop the beets and set aside.
Put the onions, potatoes, carrots, and broth
into a heavy large pot and bring to a boil over medium-high heat. Reduce the
heat to medium-low and cook until the vegetables are very tender, about 30
minutes. Add the chopped beets and horseradish to the pot. Set the soup aside
to cool slightly.
Working in small batches, purée the soup in a
blender or food processor until very smooth. Thin the soup with a little more
broth or water if it’s too thick. Stir in the lemon juice and season with salt
and pepper. Before serving, return the soup to the pot and warm it up over medium-low
heat. Garnish with plenty of chives.
—From Canal House Cooks Every Day by Melissa Hamilton and Christopher
Hirsheimer/Andrews McMeel Publishing