from Chefs Margaret Mclellan and Mackenzie Arrington (see Harvest on the Harbor)

Yield: 1 gal soup 

Soup

Ingredient   Amount

3 T Butter, unsalted

1 Onion, chopped

3 Shallots, chopped

2 oz Ginger, minced

5 lbs. Red Beets, peeled

5 lbs.Yellow Beets, peeled

2 gal. Vegetable stock

1 qt. Heavy cream

Salt to taste

White pepper to taste

Allspice to taste

 

Garnish

Ingredient   Amount

1 pt. Crème Frâiche

½ bunch Thyme, minced

 

Method – Soup

  • Sauté onions, shallots, and ginger in butter and sweat until aromatic over medium heat.
  • Add vegetable stock and beets, bring to a boil.
  • Reduce to a simmer and let simmer for 2 hours or until beets are tender.
  • Strain out the beets and reserve the vegetable stock.
  • In a blender puree the beet, onion, shallot, and ginger mixture to desired texture with a little vegetable stock.
  • Return the mixture to a large stock pot with heavy cream and reheat to incorporate flavors. (10 minute simmer)
  • Season with salt, pepper and allspice.
  • Remove from the heat and store in the refrigorater over night to all the soups flavors to develop further.

Method – Garnish

  • Spoon or use a piping bag to garnish a drop of crème fraiche on each portion
  • Sprinkle a touch of thyme on each for flavor and color.

 

Equipment Needed

  • 1 large stock pot
  • 1 Blender
  • 1 Strainer
  • 1 Piping bag or spoon
  • 1 Wooden spoon
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