Lipstick Red Beet Soup Recipe

ingredients

3 pounds beets, save the greens and stems for another use
4 tablespoons butter
1 medium onion, sliced
1/2 bunch leeks, white part only, cleaned and sliced
6 cups chicken or vegetable stock
1 orange, juice and zest
2 teaspoons ground caraway seeds
1/2 cup cream
salt and pepper, to taste
creme fraiche, for garnish

directions

Rinse the beets and place in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until cooked through, approximately 45 minutes. Drain.

When cool enough to touch, peel the beets and cut into medium dice. Melt the butter in a saucepan. Add the sliced onions and leeks, cooking until translucent.

Add beets and stock to cover and bring to a boil. Add orange juice, zest, ground caraway, and cream. Bring to a boil. Then remove from heat for 10 minutes to let cool somewhat.

Puree the soup in the blender (in batches if necessary) and return to saucepan. Season with salt and pepper and thin with more stock if necessary.

Serve warm. Garnish with a drizzle of creme fraiche in a heart shape.

nutrition data

Nutritional data has not been calculated yet.