When I was in college in Los Angeles we had a very progressive and very gourmet cafeteria. They served things like sushi, quinoa (before it was popular), tofu, and wonderful homemade soups daily. One of those soups was this glorious beet soup that was a velvety hot magenta pink color. I absolutely loved it. Recently I picked up a bag of frozen beets at whole foods with the intention of feeding it to my boy (he LOVES frozen vegetables, he must like the icey cold feeling on his gums.) So when I offered him a sample and he spit them out I figured why not turn the rest of the beets into a soup?
You know how much I love a good vegetable soup. This was is ridiculously easy and only has 8 ingredients. Enjoy!
- 3-4 medium potatoes, peeled and diced.
- 1 10 oz bag of frozen sliced beets
- 1 medium white onion, diced
- 6-8 cups of chicken stock (depending on how thick or thin you want your soup to be)
- 1/2 cup cream
- 4 tablespoons of real butter
- 1/3 cup shredded cheddar cheese
In a medium-large sized pot sauté the onions in 2 tablespoons of butter. Cook them until they are aromatic and translucent. Just before they begin to develop color add the stock, beets, and potatoes. Boil until the potatoes are tender. Reduce heat and add the cream, butter, and cheese, then blitz it all up with an immersion blender. You can also add a little salt to taste. That’s it! Super easy. You can add more cream or some milk if you want a lighter pink color.