Roasted Beet and Potato Soup
I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.
Ingredients
4 serv.- butter↗1 tablespoon
- medium onion, chopped↗1
- garlic clove, cut in half↗1 -2
- diced potatoes, about 1 lb2 cups
- diced roasted beets, about 1 lb2 cups
- dried celery flakes1 tablespoon
- dried thyme↗1⁄2 teaspoon
- salt↗1⁄2 teaspoon
- bay leaf↗1
- black peppercorns↗2 -3
- low sodium chicken broth↗3 -4 cups
- (12 ounce) can evaporated milk↗1
Step-by-step instructions
- 1
Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
- 2
Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
- 3
Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
- 4
Remove from heat and fish out the bay leaf.
- 5
Puree with an immersion blender (or in a regular blender in batches).
- 6
Add the milk and more broth, if needed, and return to the stove until just heated through.
- 7
Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.
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