Creamy Beet-Leek Soup

November 3, 2011

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
  • Salt/Pepper
  • Feta Cheese (optional)

Slice the leeks.  Chop the ginger root. Peel the beets and chop them into chunks.  Hint:  Peel them under running water to reduce the red stains on your hands.

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.

Add the wine and let it simmer for about five minutes, until it’s reduced a bit.

Add the beets and enough stock to almost cover them.  Bring it to a low boil, reduce the heat and simmer uncovered for another 30 minutes or so, until the beets are nice and tender.

Working in batches, puree the soup in a blender or food processor.  If I had an immersion blender I’d give it a try here. Leave a few chunks of beet if you like.

Return the soup to the pot and, over low heat, stir in the cream. Season to taste with salt and pepper if desired.

Dish it up and top it with a little feta cheese.  Enjoy!

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