"Lipstick Red" Beet Soup
Recipe from Heidi Krahling
3 lbs. beets- save the greens and stems for another use 2 oz or 1/2 stick butter 1 medium
onion, sliced
1/2 bunch leeks, white part only, cleaned and sliced 6 cups chicken or vegetable stock 1 orange,
juice and zest 2 tsp. caraway seeds, ground
2/2 cup cream salt and pepper to taste garnish with creme fraiche
Rinse the beets and place in a large saucepan. Cover with water and bring to a boil. Reduce the heat
and simmer until cooked through; approximately 45 minutes Drain. When cool enough to touch, peel the
beets and cut into medium dice. Melt the butter in a saucepan. Add the sliced onions and leeks, and
cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice, zest,
ground caraway, and cream. Bring to a boil. Puree the soup in the blender and return to saucepan.
Season with salt and pepper and thin with more stock if necessary. Serve warm. Garnish with a
drizzle of creme fraiche in a heart shape.
Linda/Tennessee
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