BT's Beet, Celery and Potato Soup (cook alert! looks like borscht but it ain't)
Ingredients:
1 very large leek
4 stalks celery with leaves (preferably taken from the top of the root)
1 very large beet
3 small purple potatoes (any potatoes will do but these are beautiful)
3 tablespoons vegetable oil or ghee or coconut oil
1/2 teaspoon harissa
1 tablespoons grated fresh ginger
3 tablespoon sugar
1 tablespoon dried thyme
1 large bay leaf
1 lemon
8 cups (1.8 ltr) filtered water
kosher salt
freshly ground black pepper
1/2 cup (125 ml) cooking cream (15%) - optional
1 small bunch dill
1 small bunch coriander
1 scallion
Directions:
Wash leeks and celery and dice into small pieces
Dice onion
Peel beet and potatoes chop into small uniform pieces
Place heavy gauge pot on medium heat
Add oil and harissa and cook for 30 seconds
Add leek, celery and cook until white part of leek is translucent but not brown
Turn heat to low
Add ginger, salt, pepper, sugar and thyme and cook for 2 minutes
Turn heat up to medium
Add filtered water
Add beets and potatoes
Add bay leaf
Cover with a lid, reduce heat to medium low and cook for 20 minutes
When vegetables are fork tender, remove pot from heat
Remove bay leaf
Purée soup with wand blender being careful not to overprocess
Juice lemon and add to soup
Taste for salt/pepper and add according to taste
Add cream if using
Rough chop cilantro, dill and scallion
Serve soup hot with fresh greens and labne or yogurt
Enjoy! !בתיאבון
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