Friday, May 19, 2017

Beetroot and Apple Soup #SoupSwappers


In January, Wendy of A Day in the Life on the Farm kicked off her new group: Soup Saturday Swappers. And I am hosting our May theme which is Fruit Soups.

I shared: "I am intrigued by soups made from fruits. In Iceland, they make Bláberjasúpa (blueberry soup); in Denmark, they make Abrikossuppe (Apricot Soup) and Rabarbersuppe Med Vin (Rhubarb Wine Soup). You could make gazpacho with watermelon! Would love to see what this group creates. If fruits seem too off-the-wall for you, I would consider tomatoes and squash fruit as well!"

When I first picked this, I had seen these ice bowls made with petals suspended in the frozen water and thought: Those would look beautiful with a magenta soup in them. Well, I still think that, but I ran out of time. So my "Beetroot and Apple Soup in Flowered Bowls" just became "Beetroot and Apple Soup." I'll try those bowls eventually...just not in the last month of school.


Ingredients

  • 3 large organic red beets
  • 1 large organic apple, cored, peeled, and cubed
  • 2 T olive oil
  • 1 large organic white onion, peeled and diced
  • 2 garlic cloves, peeled and pressed
  • 3 C chicken or vegetable stock
  • 1 C apple juice or apple cider
  • juice from 1 lemon (I used a Meyer lemon)
  • organic heavy whipping cream for drizzling
  • herbs for garnish (I used some fennel fronds from a salad I served with the soup)


Procedure
Scrub and trim beets. Place them in a large pot covered with water. Bring to a boil and cook until they are easily pierced with a fork.


Let cool until you can easily handle them and peel them. The peels should come off easily by just rubbing them. Cube the beets and set aside.

In a large soup pot or Dutch oven, heat the olive oil. Add the onions and garlic. Cook until the onions are softened and beginning to turn translucent. Stir in the apples and cook for a few minutes. Pour in the chicken stock. Add in the beets. Bring to a boil, then reduce heat and cook for 10 minutes.

Leave to cool slightly, then add the apple juice and process in batches in a blender or food processor until smooth. Season to taste with salt and pepper. You can serve it hot or chilled. I served it at room temperature.

To serve, ladle the soup into small bowls. Add a drizzle of cream and top with a small herb sprig. Serve immediately.


6 comments:

  1. I am sure that this was a delicious soup. I am sharing a Ukrainian Barshch for CTB next month that included apples....YUM. I am anxious to see those bowls when they are made....what a perfect and impressive presentation that will be!!

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  2. Okay. I might have to give red beets a try. This looks and sounds absolutely incredible! Thanks so much for hosting this month. It was a great theme! P~

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  3. I look forward to seeing those flowered bowls one day but until then this soup will just have to do. Such a hardship...not! Looks amazing!

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  4. Sounds like such a delicious soup, and I love that you can serve it at any temperature. Good luck with school!

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  5. I love beets- but I am the only one in this house that does! This is right up my alley with the apples in there too!

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  6. And yet another recipe I had all the ingredients to, until I chucked the frozen apple juice that got mysteriously thawed and left out on the counter overnight... Sounds great though, I love beets. And the idea for the bowls, cool.

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