Notes: It seems to be one of the vegetables that people either love or hate, with very little middle ground—I think they go in the same category as anchovies. I have had some luck with converting people to their taste. I used not to like them but now I really love them.
Ingredients: 2 ounces unsalted butter
1 large yellow onion, sliced
1 clove garlic, sliced
1 tablespoon fresh thyme leaves
1 pinch crushed red pepper flakes
Salt and pepper
1 pound red beets, peeled and finely chopped
2 cups chicken stock, vegetable stock, or water
1 cup heavy cream
Crème fraiche or sour cream, for garnish
Chopped fresh chives, for garnish
Instructions:
1.In a saucepan over low heat, melt butter; add onion, garlic, thyme leaves, red pepper flakes, and a good pinch of salt and pepper. Leave to sweat on low heat, about 15 minutes; you are looking for the onions to melt, without any color (put a lid on the pan if you feel like it this will help keep them from browning). Add beets and continue cooking on low for about another 15 minutes, until beets are quite soft and releasing a lot of their wonderful flavors.
2.Add stock or water and simmer until everything is very soft. Add cream and simmer for another 10 minutes. Remove from heat. Puree soup, using a hand blender or in batches in a blender or food processor. Adjust seasoning to taste. Serve with a good dollop of crème fraiche or sour cream and some chopped chives.
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