Roasted Beet Soup with Crème Fraîche
Roasted Beet Soup with Crème Fraîche is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Wrap beets in foil and roast until tender when pierced with fork, about 1 hour.
Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish.
Cut remaining beets into 1/2-inch pieces.
Melt butter with oil in heavy medium saucepan over medium-high heat.
Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes.
Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces.
Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes.
Add 2 cups water, bay leaf, thyme sprig, and parsley sprig.
Bring to boil.
Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes.
Remove bay leaf, thyme sprig, and parsley sprig.
Cool soup slightly.
Working in batches, puree soup in blender with cream.
Season to taste with salt and pepper. (Can be made 1 day ahead.
Cool slightly, cover, and refrigerate.).
Gently rewarm soup (do not boil).
Divide between 2 bowls.
Garnish each with 1 tablespoon crème fraîche.
Sprinkle with reserved beet cubes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
