How to Prepare Quick Roasted Cream of Beet Soup, GF, O+
by Dollie Castillo
Roasted Cream of Beet Soup, GF, O+
Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roasted cream of beet soup, gf, o+. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Cream of Beet Soup, GF, O+ is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Roasted Cream of Beet Soup, GF, O+ is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have roasted cream of beet soup, gf, o+ using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Cream of Beet Soup, GF, O+:
Make ready 1 1/2 lb organic beets, 3 medium
Prepare 1 tbsp butter
Make ready 1 tbsp olive oil
Get 1 small onion, diced
Get 1 leek, sliced, white only
Make ready 2 celery stalks, sliced
Get 2 clove garlic, chopped
Make ready 1/4 tsp ground ginger
Prepare 1 tbsp salt and ground pepper
Prepare 1 pinch nutmeg, cinnamon, clove
Get 2 cup vegetable broth
Take 1 bay leaf
Prepare 1 sprig thyme, parsley
Prepare 1/4 cup heavy cream
Prepare 1 sour cream
Instructions to make Roasted Cream of Beet Soup, GF, O+:
wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling
peel beets, chopped into 1/2 inch pieces, reserving a little for garnish
In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes
stir in powdered seasonings, add chopped beets and cook about 7 mins
add broth, bay leaf, herbs, bring to boil
reduce and simmer 25 mins
remove bay leaf, herb sprigs
blend in batches with cream
add back to pot to warm, do not boil
season with salt and pepper to your preference
serve topped with sour cream and beet garnish
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