Fresh beets! Along with squashes and other roots, they just seem to say fall to me. The rich, earthy flavor and deep red color seem too intense and bold for light summery dishes but perfect for heartier cool-weather fare. This soup turned out to be an easy way to enjoy them. It’s hearty yet not too heavy. The touch of ginger adds even a little more warmth to this comfort food.
- Beets, 4 or 5
- Leeks, 2 (No leeks on hand? Use sweet onion instead.)
- Ginger Root, 2 to 3 1-inch slices
- Butter, 2 to 3 tablespoons
- Dry White Wine, 1 cup
- Chicken or Vegetable Stock, 6 cups
- Cream, 1/2 cup
- Feta Cheese (optional)
In a stockpot or large saucepan, melt the butter over medium to medium-high heat. Once it begins to bubble, add the leeks and ginger. Cook, stirring occasionally, until the leeks soften and begin to brown. This is going to make your kitchen smell really good.