Creamy Golden Beet Soup

I believe in a previous post I expressed my admiration for beets.  I just truly love the earthy sweetness of them. While I was at the Farmer’s Market this weekend there were overflowing baskets of all beet varieties. They were abundant, large and just beautiful to look at. I purchased several Golden Beets and wanted to make a hearty and creamy soup that warms you up on these chilly nights! The beets were so fresh and the aroma of them simmering to make the soup was gratifying. The flavor combo of dill, thyme, and lemon add to the overall finish of the soup. My personal favorite add to this is the Blue Cheese crumbled over the top of it as you serve it because it slowly melts into it as you are eating it. I know I was on to something as Latte (my yellow lab) watched every step of mine in the kitchen while I made this soup and even needed to get a sniff of it as I ladled it.

 

Creamy Golden Beet Soup

 

4 – 5 large Golden Beets - peeled, trimmed, and chopped

1 – 2 (depending on their size) Yellow Onions, peeled and chopped

3 Red Potatoes, peeled and chopped

Water or stock (Veggie or Chicken), about 6 cups- enough to cover your veggies

1 tsp of dried Dill

¼ tsp of dried Thyme

1 lemon, juiced

Sea Salt and Fresh Black Pepper to taste

¾ cup of Heavy

Blue Cheese for crumbling (I used Maytag Blue – but use your personal preference for this)

First, in a six quart pot place your Beets, Onions, and Potatoes and cover with water or stock. (I made my own stock and felt it was strong tasting so I did ½ stock and ½ water.) Place your pot over high heat and bring to a simmer for about 30 – 45 minutes. I then remove from the heat and let cool about 15 minutes.

Next, with and immersion blender puree your soup. Replace soup over medium heat and bring back to a simmer. Add in the Dill, Thyme, Lemon Juice, Sea Salt, and Fresh Black Pepper and stir well. I let this all simmer together for about 10 minutes.

Finally, stir in your Heavy Cream and heat through. Be sure to taste at this point in case you need to adjust your seasoning. Once the soup is warmed through you can ladle and serve. Top each serving with crumbled Blue Cheese of your choice and enjoy. I think the only thing missing is some crusty baguette to go along with this.