This beautiful soup is the perfect first course for a special dinner. It looks spectacular, but is very easy to make. Like most soups, it holds up well for a day or two in the fridge, so feel free to prepare it in advance.
| 1 1/2 | pounds | roasted golden beets, peeled and quartered |
| 2 | medium | roasted Idaho potatoes, skinned and chopped* |
| 2 | tablespoons | olive oil |
| 2 | tablespoons | butter |
| 2 | medium | onions, chopped |
| 1 | teaspoon | salt |
| 1 | teaspoon | crushed garlic |
| 1 | teaspoon | ground turmeric |
| 1/2 | teaspoon | black pepper |
| 6 | cups | chicken stock |
| 1 | cup | sour cream |
| 2 | large | roasted red beets, peeled and diced into ¼-inch cubes, for decoration |
| ~ | chives, for decoration |
| .*Roast the potatoes in a 400-degree oven along side the beets and remove them when tender—Approximately one hour. |
1. Place the golden beets, potatoes, and one cup of stock into a food processor and process until smooth. Pour the puree into a large soup pan and set aside. (Alternatively, you can also process the vegetables using a food mill or immersion blender.)
2.Place a frying pan over medium-high heat, add the olive oil and butter, and heat to sizzling.
3. Add the onions and salt, adjust the heat to prevent burning, and cook until golden and translucent—Approximately 15 minutes.
4. Add the garlic and cook for one minute.
5. Sprinkle the turmeric over the onions and garlic and continue cooking for another minute.
6. Remove the mixture from the heat and add it to the beet puree.
7. Pour in the remaining chicken stock, season with pepper, and mix well.
8. Bring the soup to a lively simmer over medium-high heat. Cover with a lid and reduce the heat to medium-low—for a gentle simmer—and cook 15 minutes so the flavors meld.9. Ladle the soup into bowls, add a dollop of sour cream, sprinkle with the diced red beets, and decorate with several chives.
9. Ladle the soup into bowls, add a dollop of sour cream, sprinkle with the diced red beets, and decorate with several chives.
