Saturday, August 29, 2009
In Season Now! Chilled Roasted Beet Soup and Persian Carrots
As featured this morning on Beverley Watson's CBC Weekend Morning Show.
1.Chilled Roasted Beet Soup
4-5 large 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 or in oven, 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.
4-5 medium carrots, sliced on the diagonal
1 medium onion, chopped
2 tbs butter
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup chopped dates (wonderful fresh dates found at Halal Meats and Specialty Foods on Maryland)
1 inch grated fresh ginger
salt and pepper to taste
1 tbs brown sugar
In a sauté pan on medium high heat, sauté onions in butter until beginning to soften. Add sliced carrots and stir. After a few minutes, add the raisins, almonds, dates, ginger and salt and pepper. Continue cooking for several minutes until the carrots begin to soften. Add brown sugar and reduce heat until ready to serve.