Saturday, October 04, 2008
Chilled Roasted Beet Soup with a Turkish twist
Chilled Roasted Beet Soup with Turkish Baharat
4-5 large Beets
1 large onion, thinly sliced
1 tbs Turkish Baharat
1 head roasted garlic
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 Turkish Baharat and stir until 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.
Options: 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 while golden will remain a lovely golden colour.