“Surprisingly simple and delicious, this is a great way to use oversized beets at the end of the season.”
INGREDIENTS
- 1 onion, chopped
- 1 large beet, peeled and chopped
- 1 large cooking apple, chopped
- 2 celery stalks, chopped
- 1/2 red pepper, chopped
- 4 oz mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 8 cups stock
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 large bay leaf
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- sour cream for serving
DIRECTIONS
- In large soup kettle, melt butter with oil. Add all chopped vegetables and 3 tablespoons of stock. Cover and cook on low for 15 minutes.
- Stir in cumin, thyme, bay leaf, lemon juice, salt and pepper.
- Bring to a boil, cover and turn down to simmer. Cook for about 30 minutes.
- Cool then puree.
- Reheat and serve with drop of sour cream in each bowl.
Yield: 6-8 servings