Winter Beet Soup
Photographer: Thomas J. Story. Tabletop prop and food styling by Alana Stipech and Brooke Stupar.
A beauty to look at, this hearty vegetarian soup will brighten any winter table.
This recipe, and others like it, can be found in the article “25 Cozy and Festive Recipes You Should Cook This December.”
How to Make It
1
Preheat oven to 375°F. Peel beets, onion, potatoes, and carrots and cut into 1 1⁄2-inch cubes. Add vegetables to a sheet pan, toss with olive oil, salt, and pepper. Bake until vegetables are tender, about 40–45 minutes. Remove and let cool.
2
In a large pot over medium heat, add stock, roasted vegetables, bay leaves, and garlic. Bring to a boil, cover, and reduce heat to a simmer, and cook for about 15 more minutes. Remove the bay leaves. Transfer to a blender and blend until smooth.
3
Ladle soup into serving bowls and finish with a grating of fresh nutmeg, a dollop of crème fraîche, a drizzle of olive oil, chive blossoms, and flowers.
Ingredients
3 large beets
1 yellow onion
2 medium Yukon Gold potatoes
3 medium carrots
1 tbsp extra-virgin olive oil, plus more for garnish
kosher salt and fresh black pepper, to taste
4 cups vegetable stock
2 bay leaves
3 garlic cloves
Whole nutmeg, for grating
1 cup crème fraîche
6 chive blossoms, for garnish
6 edible flowers
Directions
1
Preheat oven to 375°F. Peel beets, onion, potatoes, and carrots and cut into 1 1⁄2-inch cubes. Add vegetables to a sheet pan, toss with olive oil, salt, and pepper. Bake until vegetables are tender, about 40–45 minutes. Remove and let cool.
2
In a large pot over medium heat, add stock, roasted vegetables, bay leaves, and garlic. Bring to a boil, cover, and reduce heat to a simmer, and cook for about 15 more minutes. Remove the bay leaves. Transfer to a blender and blend until smooth.
3
Ladle soup into serving bowls and finish with a grating of fresh nutmeg, a dollop of crème fraîche, a drizzle of olive oil, chive blossoms, and flowers.
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