Sunday, April 15, 2007
Roasted Beet Soup with Coriander
I was watching a cooking show that used beets the other day. I realized that there are a lot of root vegetables I have never worked with before. I found this recipe for Roasted Beet Soup with Coriander in Kathy Casey's Northwest Table (which is nominated for a James Beard Award). Kathy writes "this brilliant pink soup - made with beets slow-roasted to brin out their sweetness - will turn the most resistant beet-eater into a beet-lover". I don't know about that because most of the beet haters I know will put up quite a fight, but it was really a fun soup to make. It matches my pink kitchen!
Wash the beets, leaving the roots untrimmed. Put the beets in a baking pan, cover with foil, and poke 6 holes in the foil. Roast the beets in a 375 degree oven until very tender, allowing about 2 hours or more.
When the beets are thoroughly tender, remove from the oven, and as soon as they are cool enough to handle, slip the skins off and cut beets into large chunks. (You can do this part the day before, if necessary.)
In a large soup pot or Dutch oven, heat the butter over medium-high heat and saute the onion for about 3 minutes, or until translucent. Add the garlic, coriander seed, and pepper flakes and cook, stirring, for about 1 minute. Add the broth and beets and cook until beets are heated through.
Working in small batches, puree the soup with the sour cream in a food processor or blender until smooth. Return the pureed soup to the pan and heat until hot, but do not boil. Right before serving, whisk in the lime juice and cilantro and season with salt to taste.
For a fun garnish, swizzle the top of the soup with a little thinned-out sour cream and a sprinkling of cilantro. Pass the lime wedges for squeezing into the soup.