Roasted Beet Soup

Serves 10

1 carrot, medium dice
1/2 white onions, medium dice
1 celery, medium dice
1. clove of garlic
2 L vegetable stock
35% cream

2lbs of beets, peeled and cut into 1 inch cubes

Steam the beets in a steamer for 10 minutes. Toss with oil, s/p and place in a roasting pan. Cover with foil and roast until cooked through.

Sauté carrot, onion and celery in vegetable oil and butter for 20 minutes. Add cooked beets and sauté for an additional 5-10 minutes. Add just enough vegetable stock to cover. Note: this soup has a tendency to split if too much water is added.

Simmer for 60 minutes. Remove from stove and puree. In order to puree to the correct thickness you will need hot stock to help thin out the soup as you go. Add liquid slowly. Finish with a splash of 35% cream and season.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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