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Beet Soup

Serves 6


6 medium beets

4 tablespoons butter

1 quart filtered water

sea salt or fish sauce and pepper

2 tablespoons finely chopped chives

piima cream or creme fraiche



Peel beets, chop coarsely and saute very gently in butter for 1/2 hour or until tender.  Add water, bring to a boil and skim.  Simmer about 15 minutes.  Puree soup with handheld blender.  Season to taste, ladle into heated bowls and serve with cultured cream and chives.

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