Velouté de Bettraves

Food always sounds better in French. In this case it’s my favorite soup, made entirely of beets. Clean, peel and cut 5 medium sized beets, boil them in vegetable broth with salt, pepper and a pinch of ginger, for 45 minutes, or until tender. Put the beets and a cup of broth into a blender and liquefy. Check the consistency, which should be a smooth and fairly thin (but not watery) liquid. If necessary, add more broth. Serve chilled with tiny pieces of cut cucumber (no seeds) and finely chopped parsley. The color is a deep, brilliant red and the taste is naturally refreshing, perfect for a summer evening.

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1 Comment

  1. this sounds great. just got all our beets out of the garden. perfect timing.

    Comment by liz rashbaum — June 27, 2012 @ 7:40 pm

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