beet apple soup
JASON VARNEY

Beet + Apple Soup

The key to this silky-smooth weeknight bowl is rich maple syrup.

November 2, 2015

Serves 6

3 tablespoons unsalted butter
1 pound red beets, peeled and chopped
2 sweet-tart apples, such as McIntosh, peeled, cored, and quartered
1 medium red onion, diced
1 clove of garlic, crushed
½ cup dry white wine
2 tablespoons maple syrup
1½ quart chicken stock
Kosher salt and freshly ground black pepper, to taste
Sour cream mixed with a little water to loosen, for garnish
Small tarragon leaves, for garnish

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1. In a 6-quart pot over medium heat, melt butter. Add beets, apples, onion, and garlic; cook 6 minutes. Stir in wine and syrup; simmer until reduced by half. Add stock and bring to boil. Lower heat to simmer; cook until beets are tender, about 1 hour.

2. Purée soup in a blender. Season with salt and pepper. Serve garnished with sour cream and tarragon.

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