Here is an easy, earthy, naturally sweet puree that will warm your heart. The affinity of the three components, Beet, carrot, and dill are a given. Add a spoon of Greek yoghurt as a garnish, and serve with baked whole wheat lavash crackers. Healthy, delicious, and elegant, this soup can be prepared with or without the addition of beer. I have tried it both ways, and the beer adds another dimension of complexity to the dish. Still, without the beer, this one is a winner. If you opt to use beer Unibroue’s Ephemere is a great choice adding a subtle apple flavor as an infusion. Here is the recipe:
Ingredients:
-1 large leek, white, and light green parts only. 1/4 and slice thinly
-3 Large golden Beets, peeled, and cut into 1/2 inch dice.
-2 cups of diced carrots same as beets, about 1/2 inch dice.
-3 Tbs unsalted butter
-32 oz home made or low sodium chicken broth.
-A generous 1/4 cup of freshly chopped dill.
-*OPTIONAL 1 cup of Unibroue Ephemere Ale brewed with apples.
-Salt and pepper to taste
-Greek yoghurt to taste
-Whole Wheat Lavash Crackers (simply cut Lavash into large squares, brush with a mixture of olive oil, salt and pepper, and bake in a preheated 400 degree oven for 3-4 minutes or until golden brown. Herbs, or grated cheese can be added after brushing with olive oil as well to change the tune. A great, healthy and tasty cracker!
Method and Technique:
-Heat a med-to large heavy soup or saucepan, and melt the butter.
-When the butter begins to foam, add the leeks, and sweat over low heat for about 5 minutes. Season lightly with salt and pepper.
-Add the beets, and carrots, and sweat again over a low flame for about 8 minutes to infuse flavors. Season again, lightly with salt and pepper.
-If using the beer, add now, bring to a generous simmer, and reduce by about a half. Add the stock, bring to a lazy simmer, and cook covered until vegetables have softened-about an hour to an hour and a half.
-If not using beer, simply add the stock, bring to a lazy simmer, and cook covered until vegetables are soft-about an hour to an hour and a half.
-Puree the soup in batches using a blender, or puree using an emulsion blender.
-Season to taste with salt and pepper, and add freshly chopped dill.
- Ladle in to bowls, and garnish with Greek yoghurt, and plenty of whole wheat lavash crackers
*The obvious choice here as a pairing is the Ephemere, but feel free to experiment with your favorite dry fruit based beer. As for wine, perhaps a light red such as a Loire Valley Cabernet Franc from Chinon. Chinon Cab Franc often exhibits earthy flavors that are sometimes redolent of fresh beets! For a white I’d suggest a dry Gruner from Austria. Gruner pairs very well with all things vegetable.
I served this dish on day two with home made Spanikopita using spinach, as well as the left over beet greens, Wonderful!
Sante!
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