Steps to Prepare Speedy Roasted Cream of Beet Soup, GF, O+
by Nancy Hamilton
Roasted Cream of Beet Soup, GF, O+
Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted cream of beet soup, gf, o+. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Cream of Beet Soup, GF, O+ is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Cream of Beet Soup, GF, O+ is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted cream of beet soup, gf, o+ using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roasted Cream of Beet Soup, GF, O+:
Make ready 1 1/2 lb organic beets, 3 medium
Take 1 tbsp butter
Get 1 tbsp olive oil
Get 1 small onion, diced
Take 1 leek, sliced, white only
Get 2 celery stalks, sliced
Prepare 2 clove garlic, chopped
Prepare 1/4 tsp ground ginger
Make ready 1 tbsp salt and ground pepper
Make ready 1 pinch nutmeg, cinnamon, clove
Prepare 2 cup vegetable broth
Get 1 bay leaf
Prepare 1 sprig thyme, parsley
Get 1/4 cup heavy cream
Get 1 sour cream
Steps 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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