I had gotten a bit behind with the beets. When we got this share’s bunch, I still had last week’s bunch in the fridge, plus another week’s bunch in the freezer, already roasted. Even though it is the screaming hot middle of summer, it seemed inevitable that I would make beet soup.
This recipe is as easy as they come, but adds up to way more than the sum of its parts. Three of the four family members ate it eagerly, and one ate it grudgingly (which is much better than not at all). The baby liked it best of all, and went after my bowl when his was gone. When mine was gone, he went after his sister’s.
FWIW, I decided to change clothes before we ate this, which was one of the better decisions I made that day.
1 Large onion, diced
2 lbs roasted beets, chopped
1 lb potatoes, peeled and diced
1 clove garlic
4 Tbs butter
Sour cream, to garnish
Put onion and butter in your soup pot and saute onion until tender and sweet, about 15 minutes. Either chop garlic fine, or run through a garlic press and add to onion. Saute one minute more. Add beets and potatoes, and just enough stock to cover, simmer until potatoes are very soft, about 20 minutes.
Blend soup. If needed, add more stock. Garnish with sour cream. I had some aji on hand and threw that in too, which added a nice summery note.