Fresh Beet Soup

• Produce

  • 1 Carrot
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Garnish with fresh basil
  • 1 Onion, medium

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Sour cream or heavy whipping cream to finish

• Other

  • 3 Large or 6 small beets, peeled and thinly sliced

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 3 cloves garlic, chopped
• 3 large or 6 small beets, peeled and thinly sliced
• 4 cups chicken stock
• salt and pepper to taste
• sour cream or heavy whipping cream to finish
• garnish with fresh basil

Directions

• In a heavy bottom stockpot or dutch oven, heat oil on medium high heat. When hot, saute onion, celery and carrot until soft, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir in beets and cook for another 2-3 minutes.
• Stir in stock, bring to a boil, cover and reduce heat to a simmer. Cook on low heat for 20-30 minutes until beets are tender.
• Use an immersion blender or high powered blender to blend until smooth.
• Season with salt and pepper and serve hot. Garnish with sour cream or heavy cream and ribbons of basil. Pairs well with a warm crusty bed. Can be served as an appetizer or a light main entree.