Sunday, September 6, 2009

Beet Soup

Bring 4 to 5 scrubbed red beets to boil in cold salted water. Turn the heat to medium. Cook until fork tender (not too tender), about 40 to 60 minutes. Drain but reserve the cooking water. Peel and slice the beets into big chunks. Return them to the pot, add 1 to 2 cups of the cooking water and 1 cup of cream. Blend until smooth. Season with salt and pepper. Serve warm with a chunk of goat cheese in the middle of the bowl.

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