Roasted Beet Soup With Thyme, Lemon, And Crème Fraîche Recipe
- 5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice
- 3 teaspoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small leek, white and light green parts sliced (about 1 cup)
- 2 teaspoons picked fresh thyme leaves, plus more for garnish
- 4 cups low sodium home-made or store-bought vegetable or chicken broth
- 1 tablespoon juice from 1 lemon
- 1/4 cup creme fraiche
- Adjust oven rack to center position and preheat the oven to 400u0b0F. In a large bowl, toss beets with 1 tablespoon olive oil and season with salt and pepper. Transfer to a parchment-lined rimmed baking sheet. Roast until tender to the point of a knife, 30 to 45 minutes. Set aside 1/2 cup beets and cut into 1/2-inch dice for garnish.
- Add the remaining 2 tablespoons olive oil to a large saucepan. Add the sliced leeks and thyme, and season with salt and pepper. Set heat to medium-low and cook, stirring frequently, until leeks are tender but not browned, about 5 minutes. Add the roasted beets and broth and bring to a boil.
- Puree soup using an immersion blender or a standing blender, then stir in lemon juice. Season to taste with more salt and pepper as necessary. Serve immediately with a dollop of creme fraiche, garnished with cubed beet and extra thyme leaves.
beets, olive oil, kosher salt, thyme, homemade, lemon, crueme fraueeche
Taken from www.seriouseats.com/recipes/2012/10/roasted-beet-soup-thyme-lemon-creme-fraiche-french-in-a-flash-recipe.html (may not work)