Roasted Beet Soup With Crème Fraîche

Name: Roasted Beet Soup With Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 small bay leaf; 2 teaspoons butter; 1 celery stalk, chopped; 2 Tbsps crème fraîche or sour cream; 0 teaspoons ground allspice; 0 teaspoons ground ginger; 0 teaspoons ground white pepper; 1 leek (white and pale green parts only), chopped; 2 teaspoons olive oil; 1 small onion, thinly sliced; 1 fresh parsley sprig; 227 grams red beets (about 3 medium); 1 fresh thyme sprig; 473 milliliters water; 59 milliliters whipping cream

Roasted Beet Soup With Crème Fraîche

Roasted Beet Soup With Crème Fraîche might be just the soup you are searching for. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 282 calories. This gluten free, primal, and vegetarian recipe serves 2. If you have ground pepper, butter, crème fraîche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn.

Instructions

Preheat oven to 350F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish.

Ingredients you will need

Beet

Cut remaining beets into 1/2-inch pieces. Melt butter with oil in heavy medium saucepan over medium-high heat.

Ingredients you will need

Butter

Beet

Cooking Oil

Equipment you will use

Sauce Pan

Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes.

Ingredients you will need

White Pepper

Vegetable

Allspice

Celery

Ginger

Onion

Beet

Leek

Equipment you will use

Pot

Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes.

Ingredients you will need

Vegetable

Bay Leaves

Parsley

Thyme

Water

Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and refrigerate.Gently rewarm soup (do not boil). Divide between 2 bowls.

Ingredients you will need

Salt And Pepper