Sunday, September 23, 2007
Chilled Roasted Golden Beet Soup with Creme Frâiche
Soup served with a portion of cold smoked Goldeye. Goldeye is available year round at Gimli Fish on Dufferin or Pembina Hwy.
(Photo by Desmond Burke)
Chilled Beet Soup
4-5 large Golden Beets
1 head roasted garlic
1 large yellow onion, medium chopped
2-3 tbs good olive oil
1/4 cup champagne or sherry vinegar
1/2 - 2/3 cup orange juice
2-4 cups vegetable or chicken stock
On a hot BBQ, roast peeled beets wrapped in foil until soft, turning to prevent burning. Roast garlic at the same time.
In a large skillet or soup pot, sauté onion in olive oil on medium heat until soft and translucent. Add cut up beets and squeeze out garlic into pot. Sauté until vegetables have softened. Add soup stock and season with salt and pepper to taste. If using golden beets, use white pepper.
Remove soup from heat and add orange juice and vinegar. Using an immersion blender or food processor, purée until smooth. When soup has cooled, chill in refrigerator at least over night. Top with a dollop of Creme Frâiche and sprinkle with a few threads of saffron.
OPTIONS: If using Chiogga beets, the soup will be a light pink colour. If using red beets, it will take on a deep velvety red colour.
Last week several people independently asked me how to make Creme Frâiche or where to purchase it. It is very simple to make but has to be made in advance of when you want to use it.
500ml Whipping Cream
1 tsp lemon juice
Stir lemon juice into whipping cream and set aside in a warm place out of the way such as on top of a refrigerator. Let sit for 2-4 days and then place in refrigerator. Enjoy!