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2 Tbsp. unsalted butter |
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1 large onion, finely chopped |
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1 clove garlic, minced |
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2 leeks, white part, finely chopped |
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12 oz. beets, peeled and chopped |
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1 tsp. dried thyme |
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1 bay leaf |
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Kosher salt & pepper, to taste |
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3-4 cups vegetable broth |
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White wine vinegar, to taste |
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3/4 cup sour cream or crème fraiche |
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3 Tbsp. prepared horseradish, or more to taste |
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| Place a soup pot over medium heat and put in the butter. When the butter is frothy, stir in the onion, garlic, leek and beets. |
| Season with the thyme, bay leaf and a pinch of salt. Sauté until the vegetables begin to soften. |
| Increase the heat to high and add the stock. Bring to a boil. |
| Decrease the heat and simmer until the vegetables are tender. Puree the soup in a blender or processor (or use an immersion blender) and transfer it to a clean soup pot. |
| Bring to a boil over high heat and season to taste with salt, pepper and vinegar. Whisk the sour cream or crème fraiche with the horseradish and serve with the soup. |
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