Beet Soup
6 servings Indulge in the vibrant hues and earthy flavors of this creamy beet soup. Featuring a medley of warm spices like ginger, cardamom, and coriander, this soup is both comforting and invigorating. The sweetness of the beets is balanced perfectly with a touch of tangy apple cider vinegar, while the heavy... Read more ... cream adds a luxurious richness. Whether you're a seasoned beet lover or looking to try something new, this soup is sure to delight your taste buds. Read less x saved Tom the Chef Founder September 22, 2024 75 min.75 min.1/5 75 min. 75 min. 1/5 Ingredients: Soup: 2 TBSP of frying oil (any kind) (adjust if needed)1 onion - peeled and chopped (large onion)2 LB of beets - peeled and roughly chopped8 cups of water (adjust if needed)1 TSP of fennel seeds - whole1 cup of heavy cream3 TBSP of granulated sugar1 TBSP of ground ginger1 TSP of ground cardamom1 TSP of coriander1 TSP of salt½ TSP of pepper - ideally freshly ground2 TBSP of apple cider vinegar (or other vinegar) 2 TBSP of frying oil (any kind) (adjust if needed) 1 onion - peeled and chopped (large onion) 2 LB of beets - peeled and roughly chopped 8 cups of water (adjust if needed) 1 TSP of fennel seeds - whole 1 cup of heavy cream 3 TBSP of granulated sugar 1 TBSP of ground ginger 1 TSP of ground cardamom 1 TSP of coriander 1 TSP of salt ½ TSP of pepper - ideally freshly ground 2 TBSP of apple cider vinegar (or other vinegar) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Sauce Pan or Medium Pot (6QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Immersion Blender or Food Processor or Blender 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Sauce Pan or Medium Pot (6QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Immersion Blender or Food Processor or Blender Directions: 1. Sauté vegetables: 1.1. Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add: 1 large onion – chopped Sauté with occasional stirring until glossy (about 2 – 4 minutes). 1.2. Add: 2 LB of the beets – peeled and chopped Sauté for an additional 2 minutes with constant stirring. 2. Simmering: 2.1. Add into the pot: 8 cups of chicken of water 1 TSP of whole fennel seeds Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring. 2.2. Lower the heat to medium and cook for 60 minutes with occasional stirring. 3. Finishing phase: 3.1. Process until smooth with an immersion blender (while still cooking in a pot). 3.2. Add: 1 cup of heavy cream 3 TBSP of granulated Sugar 1 TBSP of ground ginger 1 TSP of ground cardamom 1 TSP of ground coriander 1 TSP of salt ½ TSP of ground pepper 2 TBSP of apple cider vinegar Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid). 3.3. Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes. 3.4. Taste and add salt and/or pepper if needed. 4. Serve with bread of any kind and a touch of thick sour cream. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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