Monday, July 26, 2010

Red beet soup.

My stepmother gave me this recipe a while ago.  I never wrote it down, so I am pretty sure that it has changed a bit from the original because "I play it by ear", so, I will try to be as specific as possible.
This is a great soup for anytime of the year.

 Ingredients (feeds 6)

4 red beets
4 garlic cloves
2 oranges
half a cup of orange juice
half a cup of cream
1 lt of chicken stock
30 g of butter
Extra virgin olive oil

 Preheat oven in 180ºC.  The beets will be baked in aluminum foil for around 90 minutes.  Each beet should have some orange peel, garlic, a dash of olive oil, salt and pepper.  Once they are baked, peel the red beets and put them in the processor together with the garlic and a cup of chicken stock. Now, move the mix into a large pot, add the rest of the chicken stock and the rest of the ingredients, cook in low temperature for half a hour so the tastes sink in.  Serve!  The color is amazing, and the taste... well... just taste it and see for yourself.

1 comment:

  1. Que rico se ve esta receta. Lo voy a tener que probar!