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Wednesday, February 11, 2015

Heartbeet Soup

This soup is the main course for the Valentine's Day dinner. It's smooth and velvety, a nice luscious main course for Valentine's Day. The color of the soup is beautiful and you have endless options to draw on top in sour cream. Aside from the fitting color, beets according to many cultures have some aphrodisiac qualities as well.

Other Soup Wednesday Posts: Roasted Wild Mushroom Chowder; Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas; Onion Soup with Fontina and Thyme; Chunky Root Vegetable Soup with Swiss Cheese Croutons; Slow Cooker Cauliflower Soup; Vegetarian Posole; Creamy Tuscan White Bean and Garlic Soup with Rosemary; Red Curry Vegetable Soup; Tuscan Tomato and White Bean Soup.

Recipe from Mowielicious.

Ingredients:
-1.5 pounds of beetroot, peeled and chopped
-1 large potato, peeled and chopped
-1 onion, peeled and chopped
-1 celery stalk
-2 tablespoons olive oil
-2 cups vegetable broth
-4 tablespoons sour cream


In a soup pot add the beets, potato, onion and celery.
Drizzle with the oil and cook until softened (10-15 minutes).
Add the veggie stock and bring to a boil.
Reduce to a simmer and simmer for 30 minutes.
Use an immersion blender to blend the soup. 
Top with sour cream.
A piping bag will allow you to make shapes or spell out words.

The texture of this was velvety smooth -- this is a very thick soup! The sour cream helped to add another dimension to the flavors of the soup, but overall it was an exquisite color and had great flavors.

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