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Recipes - Roasted Beet Soup w Creme Fraiche & Cumin Seed Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupsBeets, raw
1
cup, dicedcelery
1/2
cupsLeek, white & light green part, sliced
3/4
cup dicedpotatoes cubed
1
3/4
cup (8 fl oz)pure water
3/4
teaspoonsea salt
2
teaspoonsolive oil, extra virgin
Steps
Sequence Step
1Place 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.
2Place celery, leeks and potato in a pot, cover with water and bring to a boil. Reduce heat cook until soft.
3Place 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.
4Toast some whole cumin seed gently in a dry pan over medium heat.
5Serve 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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