Monday, July 6, 2009

rosemary red revised

Stephanie made this amazingly colorful soup for me last year when i visited her in seattle from "feeding the whole family" by Cynthia Lair. I fell madly in love with the soup based on the color alone. Everytime I make beets I want to dye everything that wonderful red. The soup (per Cynthia's recipe) is delicious but needed a little tweaking for me. I have changed it up a bit to enhance the creamy-ness--with the yellow potatoes-- and added roasted garlic to deepen the flavor. This soup is perfect for entertaining as it can be made in advance and makes for a dramatic presentation.

the prep

garlic drizzled with oil--ready for roasting

chopping the beets

saute the vegis

The recipe:

In a large dutch oven or stock pot
1 large purple onion chopped

in olive oil until tender.

4 carrots roughly chopped
4 medium yellow potatoes roughly chopped
8-10 beets peeled and chopped
2 tbs fresh rosemary chopped
2 bay leaves
salt to taste

Saute for 8 minutes longer with lid on

Add 8-10 cups stock or water
simmer until all vegitables are tender

roast 1 whole head of garlic

Removed bay leaves from soup

Blend (in a food processor or with immersion blender) entire soup and roasted garlic in batches (depending on your kitchen equipment).

Serve with a dollop sour cream and chives, or a swirl of heavy mexican cream, or a spot of puree'd roasted butternut squash...the possiblities are endless and every color combination will inspire.

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