Thursday, June 10, 2010

Beet Soup w/ Apple


1 onion, rough-chopped

1 ½ gal water

1 bunch celery, peeled & rough chopped

5 carrots, peeled and rough-chopped

1 bunch beets, peeled and rough-chopped small, stalks into stock, greens rough-chopped

4-5 loose beets, peeled and rough-chopped small

4 large russet potatoes, peeled and rough-chopped

1 head garlic, peeled

1 onion, rough-chopped

3 apples, peeled and rough-chopped

salt and pepper TT (to taste)


  1. Preheat oven to 450.

  2. Bring water to a simmer.

  3. Toast onion for 15 minutes in the oven.

  4. Add the onion to water and cook over medium heat. Add all accumulated vegetable scraps (from everyone) available and cook for 40 minutes.

  5. Strain stock. Add celery, carrots, beets, beet greens, potatoes, garlic, and the second onion.

  6. Cook 30 minutes, or until potatoes and beets are tender.

  7. Add apples, salt and pepper, puree, in batches if necessary. Taste and adjust seasoning if needed.

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