Beet Soup With Tarragon Chives And Yogurt Food

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Steps:

• Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

BEETROOT SHOTS WITH TARRAGON YOGURT ICE CUBES

Steps:

• To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
• Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
• Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

CHILLED BEET SOUP WITH CHIVES

Steps:

• Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
• Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
• Ladle into bowls or mugs. Top with chives.