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Beet Soup

"This the beet soup recipe from Pat & Mel. We had sour cream as a garnish there and I used yogurt here. Both were good." -Mom

  • 3 tablespoons olive oil 
  •  1 medium onion, chopped 
  •  3 cloves garlic, chopped 
  •  6 medium beets, peeled and chopped 
  •  2 cups beef stock salt and 
  • freshly ground pepper heavy cream

Directions (via AllRecipes)

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

 

Submitted By: 
Gert Bakker
Patrick and Melinda
Season(s): 
Fall
Category: 
Soups and Stews
Key Ingredients or Types of Food: 
Beef Stock, Beets, Cream, Garlic, Onions, olive oil