Roasted beet soup with thyme, lemon, and crème fraîche from Serious Eats

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Notes about this recipe

  • mharriman on January 17, 2018

    A thick and hearty soup. It doesn’t make four servings; it does make three entree servings. The toppings of creme fraiche, fresh thyme leaves, and small diced roasted beets truly enhance the soup. I really liked how easy the soup was to make. Roasting the beets in a cut up state reduced the roasting time and indeed caramelized them. Used my blender instead of hand held blender and that was the easiest way to purée without splattering red goo all over the place. I served this with a French baguette, green salad with tomatoes and carrots and an Alsatian Riesling. Satisfying vegetarian meal on a cold winter night. Recipe errors: 1) lists olive oil ingredients and first instruction in teaspoons, but I think author means tablespoons: “add the remaining two tablespoons...” 2) 1 small leek did did not make a cup. Thankfully, I had a second leek. 3) 5 medium beets didn’t add up to two pounds. 4) 1 lemon makes two or more tablespoons of lemon juice, not one.

  • krobbins426 on February 04, 2013

    I used beef broth instead of veggie. Added greek yogurt instead of creme fraiche. Adding a little sherry vinegar to each bowl definitely raised it several notches in flavor.

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