Creamy Beet Soup Food

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

CREAMY BEET SOUP

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
• Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
• Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
• Serve with sour cream.

CREAMY BEET SOUP WITHOUT ALL THE CREAM

Steps:

• Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
• Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
• Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
• Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
• Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
• This recipe makes 8 servings (3/4 cup each) at 74 calories.

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.

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

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.

BEET, GINGER, AND COCONUT MILK SOUP

Steps:

• In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

ROASTED BEET SOUP WITH CRèME FRAîCHE

Steps:

• Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
• Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
• Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.