Beet Soup
- Serves: 8 as a first course
- Preparation Time: 45 minutes
- Total Cooking time: 60 minutes
Another excellent way to get a serving of vegetables into your diet, this thick and hearty soup is of Polish/Eastern European inspiration. The beets lend a deep and rich maroon coloration as well as a slightly sweet flavor to the soup that is complimented and enriched by the chicken stock at its base. Try this soup hot on a cold crisp autumn night or chilled over a chunk of ice on a scorching summer day. As a tip, use latex gloves while peeling the beets to avoid staining your fingers.
| Amount | Measure | Ingredients |
|---|---|---|
| 8 | large | beets peeled and quartered |
| 4 | quarts | Chicken stock |
| 2 | large | potatoes, peeled and cubed |
| 1 | large | yellow onion coarsely chopped |
| 6-8 | oz | cheese such as gruyere (classic) or parmesan, provolone, or Jack sliced or shreds |
| 1 | tbsp | lemon juice |
| 2 | cloves | garlic crushed |
| 16 | oz | sour cream |
| 4 | oz | heavy cream |
| 1 | cup | bacon cooked and crumbled |
To prepare:
Heat a large, heavy bottomed stock pot over medium high heat, melting the butter until it just begins to foam, next add the sliced onions and sauté 5-7 minutes or until the onions are soft translucent. Add in the beef stock or consommé and bring just to a simmer. Allow to simmer over medium heat 15-20 minutes to blend the flavors. Meanwhile, rub the cut surfaces of the bread rounds with the garlic slice then toast under a broiler flipping so that both sides are a light golden brown. Adjust the seasoning in the soup to taste, adding pepper if needed. To serve, ladle into large bowls and float a piece of toasted bread on the soup and top with shredded cheese. Allow the cheese to melt and enjoy!
