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 “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2022 Holiday Issue.”
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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