June 30, 2011

Roasted Beet Soup

Roasted Beet Soup (inspired by my new favorite book: The River Cottage Cookbook)
2-3 large beets(about the size of a baseball), chopped in 2 inch pieces
3-4 medium sized carrots, chopped in 2 inch pieces
2 tablespoons olive oil
salt & pepper
2 cups hot beef stock
water as needed
garnish: crumbled feta and arugula

preheat oven to 400 degrees.
on a baking sheet lined with foil toss chopped beets, carrots, olive oil, and a good amount of salt and pepper until veg are coated.
roast in the oven until soft and edges begin to brown.
throw veg into a large blender and add hot stock. blend until completely smooth. don't let it explode on you.
add water until you reach your desired consistency. season with more salt and pepper as needed.
garnish with feta and arugula. serve.

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