by Sarah Steimer
- 1 1/2 tablespoons olive oil
- 3 medium-sized beets, peeled and cut into 1-inch chunks
- 1/4 large onion, diced
- 1 tablespoon butter
- pinch sugar
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 3/4 cup chicken broth
- 2 teaspoons fresh dill, chopped
- 1/3 cup milk (I used skim, but a milk with more fat would result in an even creamier soup)
- salt and pepper, to taste
- feta, for topping (optional)
Heat a Dutch oven or heavy-bottomed pot over medium heat before adding the oil. Once the oil is hot, add the beets and onion, tossing and cooking for about 7-8 minutes.
Reduce the heat to low and add the butter, sugar and garlic, cooking until the vegetables begin to caramelize, about 10 more minutes. Add the cumin and cayenne, cooking for about 1 minute longer.
Add the chicken broth and bring to a simmer. Reduce the heat to low and continue simmering, partially covered, until the beets are tender, about 10 minutes.
Use a immersion blender to puree the soup. If using a traditional blender, let the soup cool a bit before mixing. Blend until smooth.
Return the soup to the pot and add the milk. Season with salt and pepper. Served topped with feta and dill.
Makes 2 servings as a main dish or 4-8 as a side.
Recipe adapted from: All Recipes