Kevin's Beet Soup
A perfect soup for Valentine's Day.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion, roughly chopped
- 1/2 teaspoon salt or to taste
- Grinds of black pepper, to taste
- 2 1/2 Lbs. fresh beets, peeled and roughly chopped
- 1 large yellow potato, peeled and roughly chopped
- 6 cups (1.5 litres) Vegetable stock
- 1/2 teaspoon dried thyme leaves or to taste
- The juice of 1 lemon
- Optional for garnish: a dollop of sour cream for each serving
Instructions
- Warm the olive oil in a 4-quart soup pot over low heat. Stir in the onion, salt, and pepper. Cover the pot and let the onions sweat until they soften -- 5-8 minutes.
- Stir in the beets, potato, vegetable stock and thyme. Bring to a boil over high heat. Then lower the heat, cover the pot, and let simmer until the potatoes are beets are definitely tender -- about 30 minutes. Cool for 15 minutes.
- Ladle the cooled soup into the jar of an electric blender, and then add the juice of 1 lemon. Blend at high speed until the ingredients are smoothly pureed -- about 30 seconds. Taste carefully for seasonings -- you might like to add more salt.
- If you are not going to serve the soup right away, allow it to cool completely. Then cover and refrigerate for up to 3 days. For longer storage, freeze the soup.
- Serve the soup hot, warm, or cold, and garnish, if you wish, with a dollop or swirl of sour cream.