beet potato soup
September 21, 2011 § Leave a comment
Today I cooked a delicious beet potato soup. It’s quite simple and easy, and I love the color. Let’s get started.
lots of potatoes and beets, about the same amount of each, diced (peeled, precooked beets)
a teaspoon or two of thyme
a single-serve container of plain yogurt
juice of half a lemon (I used lime instead, and it turned out well)
salt and black pepper to taste
Sautee the onion in olive oil. When it’s translucent, add the garlic. When the garlic is sizzling but not burning, toss in the taters and beets, and add enough water so that they float around comfortably–not too much, since you’ll want a nice thick consistency when you puree it. Add the bayleaf and thyme, and bring to a boil. Let the soup boil until the potatoes are soft. Bring down the heat, take out the bayleaf, and start stick-blending away. You should wait for it to cool down a bit before blending so that you don’t burn yourself if it splatters, but I never wait. Once the puree is silky smooth without any giant chunks of tates or beets, add the lemon juice, salt, and pepper. Slowly add the yogurt to taste–you might not end up using the whole container if the soup tastes too sour to you. Just stop adding the yogurt when you’re happy with it. Put down the yogurt! You’re ruining the soup!! Add more salt if you need to. I’m sure you’ll need to add more and more, since potatoes require a whole lot. Top with goat cheese if you’d like. Enjoy!