Cream of Roasted Beet Soup with Pears and Ginger
- 1 lbs beets (roast, then peel and chop to put in the stock)
- 1 large onion, chopped coarsely
- 1 celery stalk, chopped
- 2 Bosc or French Butter pears, (cut out the fibrous sections connecting the stems to the cores, then trim off
- the stems, using a melon baller, scoop out the cores)
- 1 1/2 tablespoons unsalted butter
- 1 1/2 teaspoons olive oil
- 1 quart chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tbs, fresh ginger
- Salt and pepper
- As topping: 1/2 cup sour cream, lightly whipped with wasabi and chopped fresh thyme
Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with a fork, about 1 hour. Cool. Peel beets. Cut beets into 1/2-inch pieces.
Melt butter with oil in a heavy medium saucepan over medium-high heat. Add onion, and celery and cook until beginning to brown, stirring frequently about 13 minutes. Stir in ginger, pears, pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to the bottom of the pot, stirring frequently, about 7 minutes. Add stock, bay leaf, thyme sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender about 25 minutes. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper.
Gently rewarm soup (do not boil). Divide between bowls.
Garnish each with sour cream. Sprinkle with chopped fresh thyme.
DzoliSeptember 16, 2011 at 7:23 am
My father would die for thsi soup:) Beetroot is his favourite and you made it look so pretty:))With pear gotta try:)
La Table De NanaSeptember 16, 2011 at 12:30 pm
I just saw a recipe for a beet soup..on one side and potato soup on the right side.. That Yin~Yang look..The beet soup recipe didn't move me..yours does..so I will use your recipe when I get around to it..Thank you.
FamilySpiceSeptember 19, 2011 at 7:37 pm
Positively gorgeous! My husband would love this!
CrisKrinkleSeptember 20, 2011 at 3:57 am
Your recipe sounds delicious and the photos are gorgeous! But I can't find the "pear" in the ingredients. Can you please add it? Thank you!
YelenaSeptember 20, 2011 at 4:18 am
@CrisKrinkle, thank you for pointing it out, just fixed the post,.. eyes of an eagle 🙂
AnonymousSeptember 20, 2011 at 6:40 am
What vibrant colors, the dish is simply beautiful.
icancookthatSeptember 20, 2011 at 8:31 pm
Beth @ Beth MichelleSeptember 22, 2011 at 6:39 am
This is seriously the prettiest soup I have ever seen!! Beets make anything beautiful! Looks great.
IsabelleSeptember 22, 2011 at 9:05 pm
Love the colour of this soup… so bright and cheerful! One of my favourite salads combines pears and beets, so I can just imagine how good the combination must be in this soup. Must try this out!
AnonymousSeptember 23, 2011 at 2:00 am
Not only is this a great recipe, but the photos are stunning….Bravo!
Theresa PinterJanuary 10, 2018 at 2:50 am
This recipe sounds great and I am making it right now. I see that your recipe list is missing the bay leaf and tyme sprig but is listed in your text. I have added the them to my soup and hoping for the best. I am sure it will taste great.
melangeryJanuary 10, 2018 at 3:01 am
Hello Theresa, yes, you are right, you need the bay leaf and time sprig for your soup. Thank you for letting me know, I will correct it! Enjoy the soup!!!