Elegant Beet Soup With Rye by Tamasin Day-Lewis Elle Magazine
Ready In: 1 hr 35 mins
Serves: 4
Yields: 6 cups
Ingredients
- 4 -5 beets, medium sized
- 1 small onion, minced
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 5 cups chicken stock or 5 cups water, heated
- 1 slice rye bread, stale without the crust
- plain yogurt
- 1 teaspoon tarragon or 1 teaspoon dill, chopped
- salt and pepper
Directions
- preheat oven to 400. Wrap each beet but one in foil. Roast for an hour or until easily pierced. Peel and cut into chunks.
- Sauté onion and garlic in oil with salt until soft. Add beets and stock or water.
- Simmer uncovered for five minutes. Remove from heat. Season with black pepper.
- Add rye bread.
- Puree the soup in batches in your blender or food processor. (TIP: Take of the plastic part from the middle of the lid or the entire lid and cover the blender with a towel or you will end up with soup EVERYWHERE! The steam will make it explode out of the blender -- if you must know.).
- Grate remaining raw beet into each bowel. Top with yogurt and tarragon or dill.
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