Garlic Ginger Beet Soup
Summary: “Ok, I know you’re thinking, “Beets?” I tell you, this is so good that it converts beet skeptics!”
- 6 medium beets, roasted peeled and diced (you can substitute with 2 12 oz cans of canned beets)
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, diced
- 1 tablespoon peeled and minced ginger
- 1 cup white wine
- 2 cups chicken stock
- 6 tablespoons grated Parmesan cheese
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon Mustard
- 4 scallions, diced
- Salt and freshly ground pepper, to taste
- Sour cream, for garnish
- 1. Preheat the oven to 350° F.
- 2. Place beets on a cookie sheet and roast until tender (about an hour). Let cool.
- 3. When the skin on the beets becomes wrinkled and pulls away easily, the beets are ready to be peeled. Slice and set aside.
- 4. In a large saucepan, warm olive oil over medium heat. Stir in onions, garlic and ginger. Sauté until brown (about 5-7 minutes).
- 5. Add white wine and cook for 7 minutes, reducing wine.
- 6. Stir in beets, chicken stock, vinegar, cheese and mustard. Bring to a boil.
- 7. Cover, reduce heat to low and let simmer for about 5 minutes.
- 8. Remove from heat, and allow soup to cool.
- 9. In batches, add cooled soup to a blender and pulse until liquefied. Salt and pepper to taste.
- 10. Ladle into bowls, add a small dollop of sour cream and sprinkle with diced chives or scallions. You can serve this soup either hot or cold.
Be sure to eat your summer beets fairly soon after purchasing, before their starch turns to sugar. If beets are out of season you can get them canned. When peeling beets, use a vegetable peeler. If you have to use a knife, lay the beet on a flat surface and cut away from you.
Number of servings (yield): 6
Copyright © Cooper Boone.