Tuesday, July 14, 2009


    I got some fresh beets from the CSA and made this fantastic Beet Ginger Soup. The hand mixing got VERY messy. I ruined a shirt and good thing I have freckles to hide the red splatter on my face and neck! Going number one after a large amount of beets is always interesting. There's the panic, "why is my pee bloody?!?!" then the calm down, "oh, i just ate some beets!"
Warning: Wear protective goggles and a bib!
1 bunch of medium beets, peeled and quartered
1 small onion
2 cloves of garlic
1 inch of ginger grated, about 1-2 TBSP (adjust to your taste, I go overboard on ginger)
1 C. of chicken or vegetable broth
2 fresh thyme sprigs
2 TBSP butter (optional)

Sautee the onions, garlic, ginger and thyme in olive oil. After a few minutes add the beets and sautee for a few more minutes. Salt and Pepper. Add the broth. Bring to a boil, then simmer covered for about 20 minutes or until the beets are soft. Puree with a hand mixer or in the blender, but be careful! Return to pot and bring back to a simmer and add the butter, letting it melt in. If you want to add cream, this would be the right time as well. Serve warm or cold garnished with a fresh sprig of thyme.


adozeneggs said...

Sounds good. I just got some beets at the farmer's market and some ginger for a new cupcake flavor.
I'm making soup instead now!!

Cathy said...

What a great way to use beets! This soup sounds wonderful. I'm always looking for new soup recipes. Thanks

Rocco Galatioto said...

Again with nuvelle cuisine. I myself go for the heavy stuff. No subtelties; show your stomach that you are in charge.
Like always the shot is superb!