Golden Beet Soup with Chives

Time & Yield

Time: 2 Hours
Yield: 8-10 Servings

Ingredients

Golden Beet Soup​

• 4 unpeeled medium golden yellow beets, trimmed (about 3 lb)

• 1 tbsp olive oil

• 1 tbsp canola oil

• 1 1/2 cups chopped yellow onions

• 2 1/2 cups chopped peeled potatoes

• 8 cups chicken broth

• 1 cup heavy whipping cream

• Salt and freshly ground pepper

Beet Chips

• 2 golden beets (about 1 1/2 lb.)

• Coarse sea salt (a pinch)

• 1 tbsp extra virgin olive oil

Garnish

• Beet Chips (2-5 per bowl)

• Crème fraîche (1 tbsp per bowl)

• Chives, chopped

• Cooked Bacon Pieces, chopped (optional)

Recipe

Golden Beet Chips

1. Preheat oven to 350°F

2. Peel raw beets (1 1/2 lb.) and slice very thinly, paying attention to create even thickness and ensure even crispness, a mandolin can be very helpful for this step.

3. Lay in thin slices on a cookie sheet lined with parchment paper. Sprinkle with olive oil (1 tbsp) and sea salt (a pinch)

4. Bake 10-15 minutes until beets are soft to the touch, pliable and starting to color. Flip and bake for an additional 10-15 minutes or until edges are crispy and golden. Remove from the oven and allow to cool on the cookie sheet. Beet chips will firm up as they cool

Golden Beet Soup

1. Assemble items for garnish (Beet Chips, Crème fraîche, Chives, and cooked Bacon pieces) and set aside

2. Preheat oven to 400°F

3. Combine whole beets (3lbs) and olive oil (1 tbsp) in a bowl; toss to coat. Wrap beets tightly in aluminum foil and place in a baking dish. Bake until tender when pierced with a fork, about 45 - 60 minutes depending on their size. Unwrap beets. When cool enough to handle, peel beets, discarding the skin, then chop into small chunks; set aside

4. Heat a large sauté pan pan and add the canola oil (1 tbsp), add the yellow onions (1 1/2 cups) and sauté over medium heat until softened, about 10 minutes. Add the beet beet chunks, potato pieces (2 1/2 cups) and broth (8 cups); stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat

5. Purée mixture in batches in a blender, filling blender no more than half full for each batch, blend until smooth. Stir in the cream (1 cup). Season to taste with salt and pepper.

6. Serve 1 cup of soup per bowl, topped with Beet Chips, Crème fraîche, bacon pieces (if desired) & chopped chives

Notes

• Beets vary largely in size and require vastly different bake times, when they are ready to come out of the oven the skin easily slides off the main vegetable (but it will be very hot!), do not worry too much about over-baking them.

• You can bake the beets 1-2 days in advance, peel, and store in the fridge if desired

Soup Source: Atco Blue Flame Kitchen
Beet Chip Source: Elixr Juice Lab