Roasted Beet Puree with Feta

ImageThis is yet another soup from Williams-Sonoma’s Soup of the Day cookbook. (Eventually I will cook my way through the entire book).  Like everything else I’ve made from this cookbook, the soups come together quickly and always please everyone around the dinner table.  I made this soup as the first course for a dinner where my guests could not eat pork.  This, of course, excluded the use of bacon as a flavoring.  Not to worry though. The roasting of the beets intensifies their flavor with the results being a savory vibrant red color.  Use vegetable broth to make a vegetarian version of the soup.  The soup can be served either hot or cold.  Because it is January I served mine hot but I bet the flavors would be just as good cold.






ROASTED BEET PUREE WITH FETA

Serves 4

3 large red beets, trimmed

1 1/2 tablespoons olive oil

1 tablespoon unsalted butter

1/4 yellow onion, chopped

4 cups chicken, beef, or vegetable broth

Salt and freshly ground pepper

1/2 cup crumbled feta cheese

2 tablespoons chopped dill

  • Preheat the oven to 350 degrees.  Put the beets in a baking dish and drizzle with the oil, turning to coat. Roast the beets until they are easily pierced with a fork, about 1 hour.  Remove from the oven.  When the beets are cool enough to handle, peel and coarsely chop them.
  • In a large, heavy pot, melt the butter over medium heat.  Add the onion and saute until translucent, about 2 minutes.  Add the beets and broth, bring to a simmer, reduce the heat to low and cook uncovered for 10  minutes.  Remove from the heat and cool slightly.
  • Working in batches, puree the soup in a blender or food processor (or use a stick blender for easiest cleanup).  Serve warm or let cool to room temperature, transfer to a covered container, and refrigerate until chilled, at least 2 hours or up to overnight.
  • Season with salt and pepper and garnish with the feta and chopped dill.

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