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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe from l'etoile in Charlottesville. Samples and recipe handed out at the local green market. Ingredients:
1 tablespoon olive oil |
1 tablespoon sweet butter |
1 cup onion, peeled and chopped |
1/2 cup carrot, diced |
1/2 cup celery, chopped |
2 garlic cloves, minced |
2 granny smith apples, chopped |
1 teaspoon ginger, freshly ground |
1 cup white wine |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon coriander |
3 cups beets, peeled and chopped |
6 cups vegetable stock |
Directions:
1. In a large saucepan, heat the oil and the butter. Add the onion, carrots and celery; saute 5 minutes over low heat.
2. Add garlic, apples and ginger. Then add wine and spices. Saute for 3 minutes.
3. Add cubed summer beets and stock. Stir well and bring to a low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before turning to puree in blender. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns. Return soup to pot.
5. ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! And beautiful!
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