Sunday Dinner: Velvety Roasted Golden Beet Soup

I am guilty of "falling in love" with adjectives, and then totally overusing them. But hey, if the shoe fits?! Well, velvety was perfect to describe Al Green's voice this week (ah--dreamy, too!), and it is also quite fitting for this soup. And like the good reverend's voice, the texture of this soup is one you just want to be enveloped in.

This soup started with a visit to the New Rochelle Farmer’s market—where I caught site of golden beets, which were priced at $1 a bunch! So when the Sunday wind started a blowin', I started a roastin'!

So, my friends, I just made a soup that I think you’ll love. It’s so pure in it’s simplicity (roasted beets, roasted onions, roasted garlic + chicken stock—though you could use vegetable stock or water—and salt!)  

The comfort food factor is high with this soup; it’s creamy texture is at once welcoming and soothing. Perfect as a dinner or lunch, dotted with crunchy croutons and fresh herbs or scallions, I will definitely keep this on my menu—and hmmm…maybe make it for Thanksgiving! (By the way, even those who may profess to not be beet fans, will like the sweet, almost corn-like flavors of this soup.) 

Enjoy!

Roasted Golden Beet Soup

Serves 8 to 10

3 bunches golden beets (about 10 beets)

3 or 4 small red onions

Olive oil

2 roasted garlic cloves

1 1/2 quarts chicken stock, vegetable stock or water (or a combination of the stock and water)

Olive oil

Coarse salt
Scallions and/or parsley for garnish.

Preheat the oven to 375°F. Lightly oil a baking pan. Peel and coarsely chop the golden beets. Do the same with the onions. Spread both on the pan (you may want to use two pans!). Drizzle with olive oil. Roast for about 40 minutes, tossing occasionally, until the beets are tender/roasted but not mushy.  Remove from heat.

Transfer half the beets to a blender. Add a clove of the roasted garlic, and half the stock/liquid. Blend. Transfer to a soup pot. Repeat with the remaining beets/stock. Add salt to taste. Heat and add garnish just before serving!