Late Summer Beet Soup

Recipe from l'etoile in Charlottesville. Samples and recipe handed out at the local green market.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon sweet butter
• 1  cup onion, peeled and chopped
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, chopped
• 2  garlic cloves, minced
• 2  granny smith apples, chopped
• 1  teaspoon ginger, freshly ground
• 1  cup white wine
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon  coriander
• 3  cups beets, peeled and chopped
• 6  cups  vegetable stock

Directions

1. In a large saucepan, heat the oil and the butter. Add the onion, carrots and celery; saute 5 minutes over low heat.
2. Add garlic, apples and ginger. Then add wine and spices. Saute for 3 minutes.
3. Add cubed summer beets and stock. Stir well and bring to a low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before turning to puree in blender. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns. Return soup to pot.
5. ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! And beautiful!