Follow these steps for perfect results
Beets
fresh, without tops
Olive Oil
Leeks
chopped
Baking Potato
diced
Thyme Leaves
fresh
Chicken Broth
Preheat oven to 400°F (200°C).
Coat beets in 1 tbsp olive oil.
Place beets in a baking dish.
Cover tightly with foil.
Bake for 1 hour, or until tender.
Let cool slightly.
Peel and dice beets.
In a medium saucepan over medium heat, cook leeks in remaining 1 tbsp olive oil for 2 minutes, or until tender.
Add diced potato, thyme and chicken broth.
Simmer for 15 minutes.
Puree the mixture until smooth.
Season to taste (salt, pepper).
Expert advice for the best results
Roasting the beets brings out their natural sweetness.
Adjust the amount of chicken broth to achieve desired consistency.
Garnish with a swirl of cream or a dollop of sour cream.
Everything you need to know before you start
10 mins
Soup can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh herbs and a swirl of cream.
Serve with crusty bread.
Pair with a grilled cheese sandwich.
Serve as a starter to a larger meal.
Pairs well with earthy flavors.
Discover the story behind this recipe
Beet soup is a staple in many Eastern European countries.
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