Whole Beet Soup
The best soup I have ever tasted was from Calories. It was “Whole Beet Soup” and since then have been trying to emulate it to the best of my abilities. My current incarnation of this recipe is at about 65% of the Calories version, making it reasonable enough to share. Big HOIIIYOOO! has to go out to my Grandma for supplying the Beets, Dill, and Onions.
Read on!
INGREDIENTS:
 |
3 BIG BEETS |
 |
Lots of Fresh Dill |
 |
2 Onions |
 |
2 Garlic cloves |
 |
6 Medium Beet Leaves |
 |
2L Knorr’s Chicken Broth |
 |
750ml Cream |
 |
1 Butternut Squash |
| Things I was too lazy to take fancy pictures of: |
1 Tsp Tumeric 1 Tbsp Ground Mustard Salt & Pepper to taste |
THE DEAL:
Preface: This will take upwards of 3 hours start to finish… Best to have some Nancy Wilson and The Bells records on hand.
Step 1 - Put the Squash in the Oven to Roast till nicely done (Golden Brown on top and it will tear to bits when scraped with a fork)
Step 2 - Steam Beets and Beet leaves. I do this in separate pots. The leaves will be done when they have the consistency of canned Spinach. The beets you should be able to easily give a poke with a fork.
Step 3 - Once your done steaming and roasting it is time to start preparing the base of the soup. Don’t worry about cutting things up nicely, it is all going to get pureed later. So what you need to do is take out a BIG pot, and start frying the onions and garlic in it. Use butter or oil or butter.
Step 4 - Dump the Knorr’s, Beets, Beet Leaves, into the pot. Scrape the Squash in there too.
Step 5 - Simmer that all together on LOW HEAT for about 45 minutes - 1 1/2 hours. The longer the better.
Step 6 - Pull out the blender and another big bowl. Toss some of the soup mixture, cream, and dill into the blender and then…
Step 7 - DESTROY YOUR KITCHEN! BURN YOUR HANDS! CURSE!
Step 8 - Try to get those beet stains out of your clothes, and add your pureed soup back into the pot.
Step 9 - Add in the Turmeric, Mustard, Salt & Pepper and let it simmer for about another 1/2 an hour.
Step 10 - Ladle it up!
