Beet Soup With Caraway - #Kinfolks

• 1 tablespoon olive oil
• 1 tablespoon caraway seeds
• 1 onion medium, coarsely chopped
• 1 leek white and pale-green parts only, thinly sliced
• kosher salt
• 1/2 beets Big Batch of Oven-Steamed, chopped
• 1 cup buttermilk divided, plus more for serving
• dill sprigs

1. Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5-7 minutes.
2. Add beets and 21/2 cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15-20 minutes.
3. Let mixture cool slightly, then puree in a blender in 2 batches, adding 1/2 cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.

olive oil, caraway seeds, onion, white, kosher salt, beets big, buttermilk, dill sprigs

Taken from www.yummly.com/recipe/-Beet-Soup-with-Caraway---_Kinfolks-1426496 (may not work)