La Puerta Garden Beet Soup
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
54
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Olive Oil2 cloves
Garlic (peeled and finely chopped)1 large
Celery Stalk (finely chopped)5 cups
Vegetable Stock1 tsp
Sea Salt3 tbsps
ChivesDirections:
1
In large saucepan over moderately low flame, heat oil until hot but not smoking
2
Add onion and garlic and sauté, stirring, until translucent, 5 to 7 minutes
3
Add beets, potato, and celery, and stir to combine
4
Cover saucepan, reduce heat to low, and cook until beets begin to soften, about 5 minutes
5
Add stock, basil, thyme, salt, and pepper
6
Raise heat to moderate and bring to simmer
7
Reduce heat to moderately low, simmer covered until beets are very tender, about 25 minutes
8
Using blender, purée soup in batches until very smooth, transferring to large bowl (use caution when blending hot liquids)
9
Taste and add additional salt and pepper if desired
10
Divide soup among 6 to 8 bowls
11
Top each portion with dollop of yogurt or use squeeze bottle to drizzle yogurt over each bowl
12
Sprinkle with chives or scallions and serve
13
In large saucepan over moderately low flame, heat oil until hot but not smoking
14
Add onion and garlic and sauté, stirring, until translucent, 5 to 7 minutes
15
Add beets, potato, and celery, and stir to combine
16
Cover saucepan, reduce heat to low, and cook until beets begin to soften, about 5 minutes
17
Add stock, basil, thyme, salt, and pepper
18
Raise heat to moderate and bring to simmer
19
Reduce heat to moderately low, simmer covered until beets are very tender, about 25 minutes
20
Using blender, purée soup in batches until very smooth, transferring to large bowl (use caution when blending hot liquids)
21
Taste and add additional salt and pepper if desired
22
Divide soup among 6 to 8 bowls
23
Top each portion with dollop of yogurt or use squeeze bottle to drizzle yogurt over each bowl
24
Sprinkle with chives or scallions and serve