Velvety Beet Soup

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  • Servings: MAKES ABOUT 3 QUARTS

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  • 3 pounds medium red beets
  • 2 large parsnips
  • 2 large carrots
  • One 3/4-pound celery root
  • 4 tablespoons unsalted butter
  • 1/2 cup water
  • Salt and freshly ground white pepper
  • 7 cups chicken stock
  • 1/4 cup balsamic vinegar
  • Green Tabasco sauce

How to make this recipe

  1. Preheat the oven to 375&#176. Wrap the beets in 2 sheets of heavy-duty foil. Set the packages on a baking sheet and roast the beets for 1 1/2 hours, or until they are tender. Let cool in the foil.

  2. Meanwhile, peel the parsnips, carrots and celery root; cut into 1/4-inch dice. In a large skillet, melt the butter in the water. Add the diced vegetables and cook over moderate heat until almost tender, about 8 minutes. Season with salt and white pepper and remove from the heat.

  3. Peel and quarter the beets. Working in batches, in a blender, puree the beets and stock until very smooth. Transfer to a large saucepan. Stir in the vinegar; season with salt, white pepper and green Tabasco. Add the vegetables and simmer over moderate heat for 5 minutes before serving.

Make Ahead

The soup can be refrigerated for up to 2 days.

Serve With

Crème fraîche.

Contributed By Photo © William Meppem Published November 2002

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