Sorry I took a day off, I’ve been busily working away at a story due tomorrow and it’s taken up much of my time. Ah, the simplicity of one project due a week! I’m just anticipating the serious crisis I’m going to undergo in the next four weeks as the semester comes to a close. Get ready for some baked goods and ramen, folks, because I have a feeling I’m going to be needing some serious pick-me-ups!
But for now fear not, because this week hasn’t been outrageous and today I have a delicious beet soup for you.
Now, I know to some people “delicious” and “beet soup” may not sound like the two most natural phrases when placed together. For whatever reason, beets are not given the respect they deserve. I mean, maybe I’m alone here, but I didn’t try my first beet until about a year ago. And I didn’t learn how to cook them until about seven months ago.
But for all of you beet virgins (or beet haters, or beet ambivalents), I have to say “give beets a chance!” They are sweet and earthy and add beautiful color to a dish.
My childhood pal Doug would most certainly agree:
The Beets-Killer Tofu
(Okay, after watching that, let’s just pause for a moment to appreciate the fact that The Beets had some really great songs. Not just because I grew up with them. Come on, I would listen to that on a regular day!)
But anyways, this soup is really simple. I just so happened to have a lot of beets in my fridge in need of a transformation from bulbous root to tasty soup. I also utilized leeks. What else is new? You’re probably noticing a trend here: I get a certain vegetable in high quantities and subsequently have to figure out how to use it. Well, here’s a way:
Doug’s Delicious Beet and Leek Soup
-a bunch (literally, a bunch) of 5 small beets
-5 cups of water
-1 tbsp olive oil
-1/4 cup whole milk (you can always use 2% or something, but I had some delicious raw whole milk that I wanted to enjoy)
-salt and pepper to taste
Make it Happen:
1. Chop the leek and those lovely beets into little pieces. (The beets stain, so make sure you aren’t wearing a wedding gown. If you’re planning to dress like Dexter for Halloween this would be a good way to get your costume underway.)
2. Drop the chopped veggies in a pot and add 5 cups of water (or enough to cover), and put the heat on high.
3. Bring the water to a boil for five or so minutes, then take the heat down to medium high so that you don’t evaporate all your water. Leave heated for twenty minutes or so until leeks are translucent and beets are soft.
4. Bust out the blender and puree the beet/leek water in small batches.
5. Once it reaches your desired consistency add the olive oil and milk for thickness.
6. Add salt and pepper (I found that my soup didn’t need salt, but was very delicious with a lot of pepper).
I told you it was easy! Just toast some bread to dunk in it and you’re set. Maybe listen to “Shout Your Lungs Out” or “I Need More Allowance” while you’re eating…