Categories: Soup- Stew- Chowder- Chili
Ingredients
- 1 3/4 lb. small beets
- 1 to 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 large russet potato. peeled diced (1 1/2 cups)
- 2 14 oz. cans chicken broth
- Salt and pepper
- 1 recipe Roasted Baby beets (optional)
Directions
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Cut off all but 1 inch of beet stems and roots: wash. Do not peel. In a large covered saucepan, cook beets, covered in boiling salted water 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and dice beets.
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In the same saucepan cook garlic in olive oil over medium heat for 1 minute. Add potato, cook and stir for 5 minutes. Add beets and broth, bring to boiling. Simmer, covered, for 20 minutes.
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Transfer half of the mixture to a blender container or food processor bowl (process in batches if using a small food processor). Cover and blend or process until smooth.
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Return pureed mixture to the saucepan, heat through. Add salt and pepper to taste. Ladle into bowls. Add half of a Roasted Baby Beet to each serving, if desired. Top each with a dollop of sour cream or crème fraiche.