Recipe
December 30, 2008
Roasted Beet Soup Recipe
Step 1: Preheat oven to 450°F. Peel beet, carrots and onion and slice into 1/2″-thick rounds. Toss vegetables in olive oil, spread on a large baking sheet and roast for about 20 minutes or until tender.
Step 2: Transfer vegetables to a large saucepan, add the stock, cover and bring to a boil. Simmer over low heat until vegetables are tender, about 10 minutes.
Step 3: Working in batches, purée the soup in a blender until smooth. Return soup to the saucepan, reheat gently and season with salt and pepper. Garnish with a dollop of sour cream.
Directions
Yield:
Step 1: Preheat oven to 450°F. Peel beet, carrots and onion and slice into 1/2″-thick rounds. Toss vegetables in olive oil, spread on a large baking sheet and roast for about 20 minutes or until tender.
Step 2: Transfer vegetables to a large saucepan, add the stock, cover and bring to a boil. Simmer over low heat until vegetables are tender, about 10 minutes.
Step 3: Working in batches, purée the soup in a blender until smooth. Return soup to the saucepan, reheat gently and season with salt and pepper. Garnish with a dollop of sour cream.