Roasted Beet and Garlic Soup
Ingredients:
Instructions:
Roasted Beet and Garlic Soup
Preheat oven to 400 F. Drizzle beets and garlic with olive oil and wrap in foil. Roast until tender; for the garlic it's about 30 minutes and for the beets - 1 hour. Let cool slightly. Peel beets and cut into cubes, squeeze garlic from the skin. In a medium sauce pan combine beets, garlic pure, thyme leaves and vegetable broth, bring to a boil. Reduce the heat and let simmer for 5 minutes. Let cool slightly. Puree soup in a blender until smooth. Return the soup to a pan and reheat after blending. Stir in cream, season to taste with salt and pepper.
I made the beet soup some days ago. It was unexpected taste.I thought it need something else for the better consistence, but I was wrong. Perfect!
I’m so happy you like it! I want to experiment with asparagus soup this week =)