Late Summer Beet Soup

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“Recipe from l'etoile in Charlottesville. Samples and recipe handed out at the local green market.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil and the butter. Add the onion, carrots and celery; saute 5 minutes over low heat.
  2. Add garlic, apples and ginger. Then add wine and spices. Saute for 3 minutes.
  3. Add cubed summer beets and stock. Stir well and bring to a low simmer for 30 minutes.
  4. 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.
  5. ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! And beautiful!

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