Saturday, June 11, 2011

Potato, Leek, and Golden Beet Soup

With a couple of goodies from the SOJ Market last week I made a Potato, Leek, and Golden Beet Soup. Here was how it looked as I got started:

Soup Beginnings

Potato, Leek, and Golden Beet Soup

1 pound potatoes, peeled and diced
1 pound golden beets, peeled and diced
2 leeks, trimmed of dark green stalks and sliced
2 garlic cloves, diced
salt and pepper to taste
cream to taste
Tarragon leaves

Place the potatoes, leeks, beets, and garlic in a pot and barely cover with water. Bring the pot to a boil and then then reduce heat to a simmer. Simmer for about 30-45 minutes until vegetables and tender. Puree the soup using an emersion blender or food processor. Add salt and pepper. Let simmer about 5 minutes. Remove from heat and add about a tablespoon or cream (more or less as desired). Serve with a few tarragon leaves topping each bowl.

If you need a bit of meat in this, forget about the tarragon leaves and add some crumbled crisp bacon or proscuitto.

1 comment:

Domenica said...

Great idea for using the golden beets!