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Roasted Beet Soup

Serves 4 to 6

1 pound beets
2 to 3 large beet leaves, shredded
6 cups chicken stock or water
1 tablespoon olive oil
1 bunch of spring onions (do not use the stems), finely chopped
2 carrots, chopped
2 celery sticks, chopped
4 to 6 garlic scapes, minced
Salt and pepper
¾ cup plain yogurt or sour cream, as a garnish
Chopped tarragon, as a garnish (option, can substitue other herbs)


Preheat the oven to 350ºF. Tear the leaves off the beets, but do not cut
the roots. Scrub the beets clean and roast in the oven for an hour or so.
The beets are cooked when the skin looks wrinked and can be easily
pushed off. Meanwhile, cook the beet leaves in 3 cups of stock for 5 to 7
minutes.


In a frying pan, gently fry in the olive oil the onions, chopped carrots,
chopped celery, and minced garlic scapes, being careful not to burn
them. Add all of these to the saucepan with the stock and beet leaves,
cover with the rest of the stock, and simmer for 8 minutes.

Rub the skin off the beets and chop them up. Put the beets in a foor
processor or blender together with a small amount of the stock mixture.
As you blend, gradually add the rest of the stock mixture. You can do
this in two batches, if necessary. Put the soup through a sieve or food
mill to remove any tough fibers.


Add a little water if the soup is too thick. Check the seasoning and serve
either hot or chilled, with a swirl of yogurt or sour cream and a garnish
of chopped tarragon.


Adapted from Cooking with Vegetables and Fruits in Season by Sarah
Raven