While cold weather lurks, you can enjoy these 10 soup and stew recipes |  Recipes

While cold weather lurks, you can enjoy these 10 soup and stew recipes | Recipes

Beets are either highly loved or deeply hated. Even if you’re not a fan, I think this smoky golden beet soup recipe will change your mind. Beets are often described as too earthy, hard or intense, but with just a little finesse they can be bright and vibrant. Beetroot, a cousin to beetroot, is a little less daring and earthy, with a softer, sweet and slightly mild taste.

Soup, on the other hand, is generally loved by everyone. It has the power to soothe your soul, lift your spirits and make the cold go away. Soup is a bowl of comfort, versatile enough to be a snack, appetizer or even a complete meal. This recipe has been developed with that flexibility in mind as we enter the holiday season. Its beautiful orange hue and festive toppings make this a suitable option for your Thanksgiving table; give up toppings, and sip it at work for a nutritious, seasonal, not-so-sad desk lunch.

The natural sweetness of the beet is released only in the frying stage. Its depth of flavor is enhanced with the addition of sautéed mirepoix (a mixture of chopped onions, carrots and celery), which is mixed with smoked peppers to round off the flavor. The toasted garlic cream should not be ruled out: it adds just the right amount of acid and umami to the soup.

Sherrie Castellano is a health coach, photographer and private chef based in St. Louis. Louis. She writes and photographs the season-inspired vegetarian and gluten-free blog With Food + Love. She has contributed work Unemployed magazine, Vegetarian times, Go gluten-free magazine, Food52 and Urban Outfitters, among others. You can find her hanging out with her aviation enthusiast and sipping Earl Gray tea, green juice and / or bourbon.

Smoked beetroot soup with toasted garlic cream

Waiter | 4 to 6 |

Roasted garlic cream (gives ¼ cup)

  • 1 head garlic, toasted (minus 2 cloves, see below)
  • 3 tbsp heavy cream
  • 1 tsp lemon zest
  • ¼ tsk sea ​​salt
  • ¼ tsp freshly ground black pepper

Smoked golden beet soup

  • 3 medium gold prayer, scrubbed clean, roots and leaves trimmed, medium-sized cubes
  • 2 tbsp olive oil, split, plus more for decoration
  • sea ​​salt, to taste
  • 1 medium yellow onion, small cubes
  • 3 stalks celery, small cubes
  • 1 carrot, small cubes
  • 3 cups vegetable broth
  • ½ tsk smoked paprika
  • 2 cloves roasted garlic
  • green onions, cut into slices (for decoration)
  • fresh parsley, chopped (for decoration)
  • freshly ground black pepper, to taste

| Preparation – Toasted garlic cream | In a blender, combine 6 cloves (reserve 2 for soup) from garlic head, cream, lemon zest, salt and pepper. Blend until smooth. Refrigerate until serving.

| preparation – Smoked golden beet soup | Preheat the oven to 425 ° F and line a baking sheet with parchment paper.

Toss beets in 1 tablespoon olive oil and a pinch of salt, and spread evenly on prepared baking sheet. Fry for 30 to 35 minutes, or until soft and tender, turn halfway.

While the beets are frying, heat the remaining olive oil in a pan over low heat. Add onion and sweat for 5 minutes. Add celery, carrot and a pinch of salt; stir and sauté until tender. Add vegetable broth and smoked paprika, and set aside.

Remove the beets from the oven and transfer them to the pan with the soup. Add clove of garlic. Use a stick blender to blend the soup. (If you use a stationary blender, you may need to do it in small portions.) Serve hot with a swirl of toasted garlic cream, green onions, parsley, more olive oil and lots of black pepper.

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