Roasted Beet Soup with Crème Fraîche
3 medium beets, roasted, peeled, diced
1 1/2 teaspoons each: butter, olive oil
1 leek, white/pale green part, chopped
1 medium onion, thinly sliced
1 stalk celery, chopped
1/8 teaspoon each: ground ginger, allspice, white pepper
2 cups water
1 small bay leaf
1 sprig each: fresh thyme, fresh parsley
1/4 cup whipping cream
2 tablespoons crème fraîche or sour cream
In a medium saucepan, sauté leek, onion and celery in butter/oil until beginning to brown, stirring often. Stir in ginger, allspice, white pepper and diced beets and cook until veggies begin sticking to pan, 5 to 7 minutes. Add water, bay leaf, thyme, parsley and bring to a boil. Reduce heat to low, cover, and simmer until veggies are very tender, about 25 minutes.
Remove bay leaf, thyme and parsley, cool slightly, then purée in batches with the cream. Season to taste with salt and pepper. Serve warm with a dollop of crème fraîche on top.
Serves 2.
Adapted from “Bon Appetit,” February 2006.