I have to thank Sally Fallon for this one. This soup "brings out the exquisite sweet flavor of beets," writes Sally. It's easy, inexpensive, silky smooth, is free lip color, involves beets.. which are the only thing in season right now. Ok.. I know there's more in than that - but who doesn't like to complain about the winter in February? This would make a wonderful 1st course.
6 medium beets
4 tbsp olive oil (she uses butter)
1 quart filtered water (NOT stock)
sea salt or fish sauce
2 tbsp finely chopped chives
(she also adds piima cream or creme fraiche on top)
1. Peel beets, chop coarsly, and saute in oil for 30 minutes or until tender.
2. Add water, bring to a boil and skim. Simmer for 15 mintus.
3. Puree soup with hand-held blender.. the longer the smoother!
4. Season with salt and pepper to taste, ladle into "heated" bowls and serve with chives (and cream if you want/can) Don't be cheap with the chives. Get fresh ones.. It really makes the difference!