The Garden & Saucier
Chilled Beet Soup
The Strategy:
Roasting beets in aluminum foil concentrates their natural sweetness and makes them incredibly easy to peel. Simmering the chopped beets with parsnips, leeks, and a sweet apple creates a deeply flavorful, earthy base that purees beautifully. Chill the soup thoroughly before serving, then top with a dollop of sour cream and fresh dill for a striking presentation.
Ingredients
- 1 pound beets, about 5 to 6 (red beets are traditional for this soup, but use any kind)
- 1 tablespoon olive oil
- 1 parsnip, peeled and diced, about 1 cup
- 1 medium onion, peeled and diced, about 1 cup
- 1 whole leek, cut in half, thoroughly rinsed, thinly sliced, tough dark green leaves discarded, about 1 cup
- 3 celery stalks, sliced, about 1 cup
- 2 medium carrots, peeled, trimmed and chopped, about 1 cup
- 1 medium apple, peeled, cored and diced, about 1 cup
- ½ teaspoon ground marjoram
- 1 quart homemade vegetable stock, or prepared low sodium vegetable broth
- ¼ cup chopped fresh dill
- 2 to 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- Sour cream, for garnish
Instructions
- Preheat the oven to 400°.
- Wrap the beets in aluminum foil and place into a baking dish.
- Bake until soft, about 45 to 60 minutes.
- Remove the baking dish from the oven.
- Cool the beets to room temperature.
- Rub the peel from the beets using paper towels.
- Chop the beets.
- Heat the olive oil in a deep pot over medium-high heat.
- Add the parsnip, onion, leek, celery, carrots and apple to the pan.
- Cook until the vegetables begin to soften, about 5 to 10 minutes.
- Add the chopped beets to the pot.
- Season with marjoram.
- Pour in the broth and simmer the soup until all the vegetables are soft, about 15 minutes more.
- Add the dill to the soup.
- Cool the soup to room temperature. Use an immersion blender, food processor or blender to puree the soup.
- Stir in the vinegar. Taste and season with salt and pepper.
- Place the pureed soup into the refrigerator and chill for at least four hours. Ladle the soup into bowls and garnish with a swirl of sour cream and additional fresh dill.
The Heart of the Table
With its stunning, deep ruby-pink color, this chilled soup is a showstopper that instantly elevates the dining table. It brings a cool, refreshing sophistication to a warm afternoon, making everyone feel pampered and delighted by the vibrant colors and earthy flavor.
The Art of the Host
- a pair of professional-grade stainless steel locking kitchen tongs
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
Neighborly Grace
- THE PRESENTATION: Serve the soup chilled in white porcelain bowls, using a spoon to create a beautiful swirl of white sour cream against the deep ruby soup, topped with a fresh dill sprig.
- THE POUR: A chilled dry Sauvignon Blanc or a cold, sparkling mineral water with a squeeze of fresh lemon.
- THE VIBE: Coastal Dining Room. Soft afternoon light reflects off the water while guests enjoy the cool, colorful soup in a relaxed, elegant setting.