It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Svalbard Beet Soup
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- #28347
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil
2 red onions, chopped
2 cloves garlic, finely chopped
2 pounds beets, peeled and cut into 1-inch dice
2 bay leaves
2 carrots, chopped
5 cups goose stock
1 teaspoon chili powder, or more to taste
3 tablespoons fresh lemon juice
fine sea salt
freshly ground black pepper
1/4 cup sour cream or yogurt
directions
In a medium pot, heat the oil over medium heat. Saute the onions and garlic until soft and light brown, 4 to 5 minutes.
Add the beets, bay leaves, carrots, and stock, then bring to a boil. Reduce the heat and simmer for 35 to 40 minutes, until the beets are soft. Remove the bay leaves.
Transfer the soup to a blender, in batches if necessary, and puree until smooth. Return the soup to the pot and reheat. Season with the chili powder, lemon juice, and salt and pepper.
Pour the soup into bowls. Add a tablespoon of sour cream to each bowl, and serve.
added by
kimjackson
nutrition data
Nutritional data has not been calculated yet.
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