Prepare for the peak season of beloved beets with a creamy and savory soup courtesy of chef Jason Smith. Russet potatoes give this dish added heartiness, while Dijon mustard and red wine vinegar combine forces to assure it’s anything but ordinary. To serve, pour into a bowl, top with crème fraîche and adorn with diced beets.
- Canola Oil
- 2 Spanish onions cut julienne
- 6 large red beets peeled and cut in half inch-thick rounds
- 2 medium russet potatoes peeled and cut in half inch-thick rounds
- 2 cloves garlic (minced)
- 2 quarts vegetable stock
- 3 tablespoons Dijon mustard
- Red wine vinegar
- 1 large red beet cut into small dices
- ½ cup crème fraîche
- Heat canola oil in a medium saucepan over medium-high heat. Add onions and cook; stirring often until tender, about 4 minutes.
- Stir in beets, potatoes, garlic, salt, and pepper; stir occasionally until the garlic is fragrant.
- Add vegetable stock. Bring to a boil over medium-high heat; then reduce heat to medium-low, and simmer about 10 minutes until beets and potatoes are tender.
- Drain the vegetables away from the broth (Editor's note: be sure to save the broth).
- Transfer vegetables to a blender in batches. Blend until smooth with just enough broth to spin, then pass through a fine mesh strainer.
- Season to taste with Dijon mustard, red wine vinegar, salt and pepper.
- Use the remaining broth to cook the small diced beets. Remove the beets from the broth and season with salt, pepper, and olive oil.