Beet Soup

The weekend is here! A very warm weekend that is. It’s been hot here in The Netherlands for about two weeks now, which is something us Dutch cherish as we are not always this lucky with the weather.

Last Sunday I shared a recipe for Blueberry Nectarine Soy Popsicles that’ll help you cool down in the heat. You can find the recipe here, if you need even more cooling down. Like myself.

Anyway, when it is this warm I would like to stay away from the kitchen as much as possible. Moving is too much of an effort for me at the moment, let alone standing next to a stove or oven. That’s why I usually eat salads and soups, as they are ridiculously easy to make.

I already mentioned on twitter (don’t follow me yet? why not do it right here?) that I made this Beet Soup last weekend of the fresh produce that I handpicked at a local public garden. For those interested, it’s in the province of Utrecht, in a small village called Doorn. The garden itself is called Historische Moestuin. If you ever happen to be in the neighbourhood, I highly recommend dropping by!

This Beet Soup is so incredibly creamy, tasty and flavourful. You could serve it with some bread, or even sprinkle over some feta cheese. Go wild!

photo 1Aren’t they gorgeous? Since they are picked right out of the earth, these need to be cleaned thoroughly to make sure that all dirt and sand is gone. Of course, when you buy store bought, you probably do not need to do this as they are already cleaned.

photo 2Basically, you just need to boil the beets, add stock and cream and you’re done. A perfect summer recipe.

photo 5

Enjoy your weekend!!

Beet Soup

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 5 beets
  • 1/2 liter vegetable stock
  • 1/2 cup of sour cream
  • Salt and pepper
  • Chives

Used kitchen appliances

  • Food processor with blade / blender

Preparation

  1. Clean the beets. Cut in small dices, to speed the cooking process. Place in a pan, add enough water to cover the beets completely. Bring to the boil, and boil for about 30 minutes or until soft.
  2. Drain the pan. Add the stock and sour cream to the beets. Transfer to the food processor or blender, and mix through until all ingredients are combined. You could decide to leave some beet dices apart, to add more texture to the soup. Season with salt and pepper.
  3. Serve in soup plates or bowls. Sprinkle over some chopped chives.
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