Cook The Book: Beet Soup With Feta
- 3 to 4 medium beets (1 to 1 1/4 pounds total)
- 1 tablespoon oilve or sunflower oil
- 1 onion, finely chopped
- 2 cups good-quality, strong stock (beef is ideal, but chicken or vegetable will work)
- 1/2 recipe
- 3/4 cup (4 ounces) crumbled Greek feta cheese
- Salt and freshly ground black pepper
- Peel the beets; grate them coarsely (or chop into small dice). Heat the oil in a large pan; saute the onion a few minutes, until soft. Add the beets and the stock; bring to a boil.
- Season lightly with salt and pepper; gently simmer 7 to 10 minutes, until beets are tender. Stir in the tomato sauce, transfer to a blender, and process until smooth. Taste and adjust seasoning if need be.
- Reheat soup until thoroughly hot but not boiling. Divide among warm bowls; sprinkle the feta over. Serve with crusty bread.
beets, sunflower oil, onion, ideal, recipe, feta cheese, salt
Taken from www.seriouseats.com/recipes/2008/04/beet-soup-with-feta-recipe.html (may not work)