This is a spin off recipe of the French Style Carrot Soup I did from the video I watched from The French Cooking Academy. I did almost the same recipe with beets. I’ve found that my beets had some fiber in them so you really have to stain beet soup or your soup might have a chunky texture depending on your beets and also depending on your blender. At the end I thought the beets needed a little adjustment with flavor too so I added a couple tablespoons of apple cider vinegar and it gave the soup more definition. I do note that my idea of a serving size may differ from your idea of a serving size. This makes around 6 medium sized bowls.
Ingredients for around 6 servings.
2 lbs beets peeled and sliced extra thin on a mandolin
1/2 large sweet onion – peeled sliced extra thin on a mandolin
1 sprig fresh thyme
1 sprig fresh tarragon
4 oz unsalted butter – (2oz for soup, 1 oz for finishing soup and 1 oz for croutons
1/2 teaspoon course sea salt
1/4 teaspoon sugar
10 oz potato – remove skin, small dice like pea sized
4 cups water
2 Tablespoons creme fraiche -OR TO TASTE (you might want more or a little less – substitutes like higher quality cream cheese, sour cream, Australian or French style yogurt can be used
1/2 a quality roll – cut in small cubes
1/4 cup canola oil – to fry croutons
2 Tablespoons tarragon (torn) or chives (snipped)
optional – pinch piment d’ espelete for finishing
Directions
Put a pot on medium heat and melt 1/2 of the butter. Add beets, onion salt, sugar, thyme and tarragon. Cover with foil and steam till beets are tender (around 8 minutes..timing may differ)
Add potatoes and water. Slow simmer for 15 minutes. NOTE it will take a while to bring to slow simmer. start timing once it starts to simmer. You will have to turn heat down slightly.
While you are waiting fry the bread cubes. Get a sauce pan on medium high heat. Melt the butter and add the oil. Fry the croutons till golden brown stirring a bit. This doesn’t take to long. Drain them on a paper towel lined pan and put to the side.
After the soup has slow simmered 15 minutes remove the thyme and tarragon sprigs. Now use a stick blender and blend till smooth. Add an ounce of butter. You will need 1-3 Tablespoons of creme fraiche (or substitutes) depending on your taste. Add one Tablespoon at a time till it’s as creamy as you want.
Strain soup. Push it threw the strainer.
SERVE!
Top with a few croutons and some fresh tarragon or chives.
A Special THANKS to the French Cooking Academy for showing me how to make this kind of soup.
