It's a snowy day in Montclair and since, with the wind chill, the temperature is in the teens, I thought it best to keep the infant all cozy inside. To keep myself from going mad, I made a delicious beet soup to serve as the first course to our dinner of herbed roast chicken, popovers and arugula salad.
Recipe:
Ingredients:
1 lbs. Red Beets, trimmed, peeled, halved and sliced
2 small yellow onions, diced
4 cloves garlic, minced
3 1/2 tbs. unsalted butter
2 cups apple cider
3 cups (College Inn) chicken broth
salt
pepper
Technique:
In a medium saute pan, over medium-low heat, melt the butter.
Add the onions and bring up the heat to medium.
Once the onions have begun to turn translucent, add the garlic and cook until fragrant.
Add the beets and sweat the veggies for five minutes, being careful not to scorch by stirring frequently.
Add the cider and broth and cook until the beets are very tender and can be easily pierced with the tines of a fork (approximately 35 minutes).
Using an immersion blender (or stand blender), puree the beets until smooth and creamy.
Serve hot, topped with creme fraiche, sour cream or my personal favorite, a nice spoonful of fresh, creamy goat cheese.
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