Beet Soup from a Guest

My mum is the ultimate epicure. Growing up, I wasn’t raised on mac and cheese, peanut butter and jelly sandwiches (in fact the first time I tried a P&J was freshmen year of college…yuck) and burgers. We never had soda, frozen food or Wonder Bread in the kitchen. Instead she awed us with lamb rib crown roasts, seafood soup and eggplant fatteh. My lunchbox when I was a kid was the most desired one (think of the kid in the Hillshire Farm commercial). Selfish as I was, I never traded.

Dinner parties, hosted by mum, are always a success. Don’t expect anything less than 3-4 appetizers, salad (possibly a soup as well), 2 entrees and dessert. Surprisingly she doesn’t spend 10 hours in the kitchen either. She is also an expert on hangover food remedies. This soup is one of those, in fact my mum first tested it out post New Year’s Eve.

Note: My mum used her camera to take these photos so they look a little different from all my other posts.

Ingredients: 3 beets peeled, 1/2 onion chopped, fresh bunches of dill, 1 clove of garlic minced, small log of goat cheese, 1/2 cup water, 1 tablespoon vegetable oil, salt and pepper to season

In a pot, on medium heat, heat the oil add the onion. Cook for 5 to 7 minutes until the onion softens and add the beets.

Cook for another 10 minutes and add water. Cook until beets become tender. Add the beets and onions to a blender and puree until everything becomes smooth.

Next, in a food processor, combine goat cheese and fresh dill

Add garlic, salt and pepper, and puree together until smooth

Scoop a tablespoon and add to the hot soup. Enjoy!

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Filed under Soup, Vegetarian

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