Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lipstick Red Beet Soup
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- #9035
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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