vegetable soup - tomato and beet
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Ruby Soup - Tomato and Beet Soup
This is a very quick soup loaded with lutins and other antioxidants. Very fruity through the unique combination of tomato and beet aromatized with a hint of lemon and cinnamon. Truly delicious and perfect as a first course for a fish, chicken or vegetarian dinner. A gorgeous dark ruby colour with a hint of sweetness from the beets, this will soon become a favourite of your guests too! A great way to get the benefits of beets into the diet of those who claim not to like them. They will never guess they are a main part of this healthy soup!
serves 4 generously or 6
250 ml. tomato puree (sauce - just tomatoes) or
tinned whole tomatoes pureeed
2 cooked beets, chopped (about 2 good handfulls)
1 med. leek, white only (about 2 good handfulls
chopped)
750 ml. water (or half vegetable broth and half water)
4 T. creme fraiche
2 T. butter
1 t. dried dill weed or 1 T. fresh chopped
finely
1/8 t. cinnamon
salt, white pepper
Stir the dill into the creme fraiche with a pinch
of white pepper and a little salt. Set aside to infuse.
Split the leek lengthwise and run under water to rinse of any dirt. Chop into 1/2 cm. half slices and sautee in half the butter until softened. Add half the water and allow to simmer covered for 10 minutes.
In the meantime, puree the beets with the rest of the water, add the tomato sauce and puree again. Add to the leeks, stir well, cover and allow to simmer gently 15 minutes. Though this soup is meant to be thick, stir in a little hot water to the consistance you prefer.
Stir in the rest of the butter, season with a little salt and white pepper, the cinnamon and a squeeze of lemon juice (not too much). Allow to infuse a few minutes.
To serve: cut a thin slice of lemon and cut in two. Place a good dollop of the creme fraiche in the middle of the soup and float half a lemon slice nest to it, cut side toward the creme fraiche. Top with a little sprig of dill, fennel green, parsely or fresh corriander. Suggest to your guests to stir the garnish well into the soup, pressing a little into the lemon slice.
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2009 Patricia Conant