...split a Roasted Beet and Orange Salad...
...and indulged in Duck Confit and Arugula Salad.
Yum!
Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
Saturday, May 02, 2015
Enoteca Sogno Continues to Please the Palate
We always enjoy eating at Enoteca Sogno. Recently, we imbibed Aperol Spritzes (lovely for Spring or Summer)...
...split a Roasted Beet and Orange Salad...
...and indulged in Duck Confit and Arugula Salad.
Yum!
...split a Roasted Beet and Orange Salad...
...and indulged in Duck Confit and Arugula Salad.
Yum!
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:
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.
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.
Subscribe to:
Posts (Atom)