Velvety Beet Soup

• 3 pounds medium red beets
• 2 large parsnips
• 2 large carrots
• One 3/4-pound celery root
• 4 tablespoons unsalted butter
• 1/2 cup water
• Salt and freshly ground white pepper
• 7 cups chicken stock
• 1/4 cup balsamic vinegar
• Green Tabasco sauce

1. Preheat the oven to 375.
2. Wrap the beets in 2 sheets of heavy-duty foil.
3. Set the packages on a baking sheet and roast the beets for 1 1/2 hours, or until they are tender.
4. Let cool in the foil.
5. Meanwhile, peel the parsnips, carrots and celery root; cut into 1/4-inch dice.
6. In a large skillet, melt the butter in the water.
7. Add the diced vegetables and cook over moderate heat until almost tender, about 8 minutes.
8. Season with salt and white pepper and remove from the heat.
9. Peel and quarter the beets.
10. Working in batches, in a blender, puree the beets and stock until very smooth.
11. Transfer to a large saucepan.
12. Stir in the vinegar; season with salt, white pepper and green Tabasco.
13. Add the vegetables and simmer over moderate heat for 5 minutes before serving.

red beets, parsnips, carrots, celery, unsalted butter, water, salt, chicken stock, balsamic vinegar, green tabasco sauce

Taken from www.foodandwine.com/recipes/velvety-beet-soup (may not work)