Last week I picked up our share and found myself with 6 more beets. I was going to make Katie take them but then I had an idea to make a golden beet soup. She didn't mind me keeping all of them so I combined them with a few beets I already had and some carrots I bought from Farmer Glen.
This is probably the first soup I've made completely on my own without following a recipe. It turned out so well I'd make it again. It's smooth and creamy, sweet and delicious. The addition of rosemary at the end is essential - don't leave it out! We enjoyed it with a simple salad and the easiest, cheapest, best biscuits ever.
I was happy to use up so many beets all at once. Not that my vegetable drawer is beet-free yet...but there's definitely a lot more room in there now!
Golden Beet and Carrot Bisque
(printable recipe)
Ingredients:
9 golden beets, peeled and cut into chunks
5 sweet carrots, peeled and cut into chunks
1 onion, chopped
1 stalk celery, chopped
1-inch piece of ginger, grated
4 cups vegetable broth
black pepper, to taste
Fresh chopped rosemary, or dried, as garnish
Directions:
1. Prepare all the veggies and put them into 4-quart slow-cooker. Add broth and pepper. Stir to combine.
2. Set slow-cooker to low and cook for 8 hours.
3. Puree soup using an immersion blender or in batches in a regular blender. Ladle into bowls and garnish with fresh or dried rosemary.
Makes 4 servings.
Beetutiful!
ReplyDeleteThis made a delicious dinner tonight! I must admit that my collection of golden beets was diminished so half the beets were a deep, glistening purple-red. Nice sweet-spicy flavor and a beautiful color.
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