Roasted Cream of Beet Soup, GF, O+
Roasted Cream of Beet Soup, GF, O+

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roasted cream of beet soup, gf, o+. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Cream of Beet Soup, GF, O+ is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Cream of Beet Soup, GF, O+ is something that I have loved my entire life.

To begin with this particular recipe, we must 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+:
  1. Take 1 1/2 lb organic beets, 3 medium
  2. Prepare 1 tbsp butter
  3. Make ready 1 tbsp olive oil
  4. Make ready 1 small onion, diced
  5. Get 1 leek, sliced, white only
  6. Take 2 celery stalks, sliced
  7. Take 2 clove garlic, chopped
  8. Take 1/4 tsp ground ginger
  9. Make ready 1 tbsp salt and ground pepper
  10. Prepare 1 pinch nutmeg, cinnamon, clove
  11. Get 2 cup vegetable broth
  12. Take 1 bay leaf
  13. Get 1 sprig thyme, parsley
  14. Take 1/4 cup heavy cream
  15. Prepare 1 sour cream
Instructions to make Roasted Cream of Beet Soup, GF, O+:
  1. wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling
  2. peel beets, chopped into 1/2 inch pieces, reserving a little for garnish
  3. In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes
  4. stir in powdered seasonings, add chopped beets and cook about 7 mins
  5. add broth, bay leaf, herbs, bring to boil
  6. reduce and simmer 25 mins
  7. remove bay leaf, herb sprigs
  8. blend in batches with cream
  9. add back to pot to warm, do not boil
  10. season with salt and pepper to your preference
  11. serve topped with sour cream and beet garnish

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