Recipe: Beet Soup

beet soup

A friend of mine is home, sick, recovering from surgery, and not allowed to drive. Not fun. Something about feeding soup to sick friends makes me happy. Maybe they don’t even want soup. But I forever feel the need to make them soup anyway. So on this quiet, super snowy day, I am enjoying the smell of soup on the stove, the way I have to squint my eyes out the window because the white is so bright, and the peace that comes with turning concern in the heart into gifts in the hands. Enjoy!

Beet Soup

2 tbs butter

1 large garlic clove

1 medium sweet onion, coarsely chopped

1 cup celery, chopped

1 cup carrots, chopped

2 cups beets, finely chopped(I quartered mine and then put them in a food processor)

4 cups water

1 tsp coarse sea salt

2 tbs chopped fresh dill

1/4 cup whipping cream

Directions: In a large heavy pot, melt butter over medium heat. Add garlic, onions, celery, carrots and stir to coat with butter. Allow to soften while you chop beets. Add beets, water, salt, and dill and bring to a boil. Reduce heat to low and simmer for about an hour. Pour in whipping cream. Serve.

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