Beet Soup

Name: Beet Soup
Ingredients: 2 T plus 1 t. sherry vinegar (divided; 1 T plus 1/2 t. salt, divided; 1 T. sugar; 1 lb. small red beets, trimmed; 1/4 c. olive oil; 1/2 c. chopped shallots; 1/8 t. ground ginger; 2 c. vegetable broth; 1/2 c. creme fraiche; 1 T. prepared horseradish, drained; 1 t. lemon juice; 2 apples; 1 T. grapeseed oil (or olive); salt and pepper to taste; parsley sprigs for garnish

15 ingredients

7 steps

Ingredients

2 T plus 1 t. sherry vinegar (divided
1 T plus 1/2 t. salt, divided
1 T. sugar
1 lb. small red beets, trimmed
1/4 c. olive oil
1/2 c. chopped shallots
1/8 t. ground ginger
2 c. vegetable broth
1/2 c. creme fraiche
1 T. prepared horseradish, drained
1 t. lemon juice
2 apples
1 T. grapeseed oil (or olive)
salt and pepper to taste
parsley sprigs for garnish

Directions

1

1) In med. saucepan, combine 6 c. water, 1 T. vinegar, 1 T salt, and sugar. Reserve 2 T. of liquid
2

2) Add beets to saucepan, bring to boil. Reduce heat and simmer for 45 min or until beets are tender. Let cool to room temp, then peel and dice.
3

3) In saucepan, heat olive oil over med-low heat. Add shallots, remaining 1/2 t. salt and ginger. Sweat until softened, about 8-10 min.
4

4) Add beets, broth, 2 c. water and 1 TG vinegar to saucepan. Bring to boil; reduce heat and simmer for 10 min.
5

5) Meanwhile in small bowl, combine creme fraiche, horseradish, remaining vinegar, and lemon juice. Saeson with salt and pepper. Refrigerate until ready to use.
6

6) With melon baller, scoop out about 12 apple balls (or chop, leaving peel intact. Toss apple balls with reserved liquid. Set aside.
7

7) Working in batches, puree soup and grapeseed oil in a blender until smooth. Season with Salt and pepper and ladle into bowls. Garnish with apple, creme fraiche mixture, and parsley. Drizzle with grapeseed oil