Beet And Cauliflower Soup With Dill Food

CREAMY BEET WITH DILL SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

STUNNING BEET AND CAULIFLOWER SOUP

Steps:

• Heat over to 375 degrees Farenheit. Cut beets in half, place in a roasting pan, add a drizzle of olive oil and an inch of water. Cover tightly with aluminum foil.
• Put in the oven and cook until done - this could take up to an hour, so test with a knife after about 40 minutes.
• When done, allow to cool and then peel off the skin. I usually wear my rubber gloves so my fingers don't end up pink! Cut into large chunks and set aside.
• Heat a large saucepan over a medium heat. Once hot, add enough olive oil to lightly coat the bottom of the pan. Let the oil heat up and then add the onions along with a pinch of salt.
• Cook the onions for 5-7 minutes until translucent. Don't allow them to brown. (The salt helps draw on the liquid in the onions which in turn helps prevent browning.)
• Add the chopped cauliflower to the pan and lightly coat with the oil.
• Add broth - my preference is for a thick soup so I add barely any liquid - definitely don't cover the cauliflower if you like it thick. Cover and simmer for about 5+ minutes.
• Then add the cooked beets. Cover and simmer for another 5 minutes by which time the cauliflower should be done.
• Leave to stand for a few minutes and then put everything in your trusty blender jar along with the tahini. Puree to a velvety consistency. Taste and add salt.
• At this point if you want a thinner soup, add more broth. Garnish with cilantro and feast your eyes on this beautiful dish.

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

CAULIFLOWER & BEET SOUP

Steps:

• Preheat oven to 425 degrees. Line a cookie sheet with parchment.
• Peel and slice the beets and onion. Slice the cauliflower.
• Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
• Oven roast the vegetables for 30 minutes or until tender.
• In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

CREAMY CAULIFLOWER SOUP WITH GREENS

Steps:

• Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
• Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
• Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.