Late Summer Beet Soup

Name: Late Summer Beet Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon sweet butter; 1 cup onion, peeled and chopped; 1/2 cup carrot, diced; 1/2 cup celery, chopped; 2 garlic cloves, minced; 2 granny smith apples, chopped; 1 teaspoon ginger, freshly ground; 1 cup white wine; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon coriander; 3 cups beets, peeled and chopped; 6 cups vegetable stock

Submitted by Chef #304982

"Recipe from l'etoile in Charlottesville. Samples and recipe handed out at the local green market."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6

ingredients

1 tablespoon olive oil
1 tablespoon sweet butter
1 cup onion, peeled and chopped
¹⁄₂ cup carrot, diced
¹⁄₂ cup celery, chopped
2 garlic cloves, minced
2 granny smith apples, chopped
1 teaspoon ginger, freshly ground
1 cup white wine
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon coriander
3 cups beets, peeled and chopped
6 cups vegetable stock

directions

In a large saucepan, heat the oil and the butter. Add the onion, carrots and celery; saute 5 minutes over low heat.
Add garlic, apples and ginger. Then add wine and spices. Saute for 3 minutes.
Add cubed summer beets and stock. Stir well and bring to a low simmer for 30 minutes.
Turn heat down and let sit for 20 minutes before turning to puree in blender. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns. Return soup to pot.
** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! And beautiful!