BEET GINGER SOUP
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.