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