Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, March 23
Beets and.... more beets
Monday night I made two varieties of pureed beet soup; either could be served chilled or warmed.
Beet Soup I:
2-3 medium beets, cooked (boiled), plus the blood-red cooking liquid.
3 slices dried apple (or some fresh apple)
1 T creme fraiche
1t salt
1 T mirin, or a little white wine vinegar plus a little sugar
1/2 - 1 c veggie stock
Beet Soup II:
2-3 medium beets, cooked (boiled), plus the Hamlet-esque stained boiling juice.
3 slices dried apple
1/2 c butter milk
handful of walnuts (about 10 halves)
1 t salt
1 t dried dill
splash of walnut vinegar
In both cases, blend to desired consistency, topping up with water if you end up with beet pudding. This depends on your blender, of course. I have been recently coveting a VitaMix.... which would require far less water to make a decent puree without choking. Mmmm, expensive blender....
I like soup #2 better. It is creamier from the buttermilk, and is a beautiful bright shade of fuschia (soup #1 is just deep purple beet color, with specks of creme fraiche that didn't incorporate... oops).
I warm both up before serving, as I haven't quite gotten used to cold soups yet. Possibly I just would rather have a smoothie if I'm in the mood for a chilled and moderately thick food item.
Time posted: 10:04 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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