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Recipes - Roasted Beet Soup w Creme Fraiche & Cumin Seed

Recipe Name

Roasted Beet Soup w/ Creme Fraiche & Cumin Seed

Submitted by

raphudson

Recipe Description

Simple!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	20	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



2	cups	Beets, raw
1	cup, diced	celery
1/2	cups	Leek, white & light green part, sliced
3/4	cup diced	potatoes cubed
1 3/4	cup (8 fl oz)	pure water
3/4	teaspoon	sea salt
2	teaspoons	olive oil, extra virgin

Steps

Sequence	Step

1	Place halved young beets in a baking dish with 1 inch of water in bottom, cover and bake in oven at 375 degrees until tender.(Watch to make sure water doesn''t boil away and burn). Allow to cool, peel and coarsely dice to yield 1 1/2 cups.
2	Place celery, leeks and potato in a pot, cover with water and bring to a boil. Reduce heat cook until soft.
3	Place the roasted beets, cooked and drained celery mixture, salt and water in a blender. Puree until smooth. Return soup to pot, heat and stir in olive oil.
4	Toast some whole cumin seed gently in a dry pan over medium heat.
5	Serve each bowl of soup piping hot and topped with 1 Tablespoon of Creme Fraiche and 1/4 teaspoon of toasted cumin seed. If you can''t find creme fraiche, you can substitute sourcream thinned with heavy cream or very mild (not Tart) yogurt.

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