This beet soup is made sweeter and smoother by the addition of apples and a pass through the strainer. It's wonderfully versatile too-it can be served cold to start off a summer luncheon, or piping hot in winter accompanied by black bread and sweet butter!
6 medium-size beets, trimmed and scrubbed
8 cups vegetable or chicken broth
2 cups apple juice
3 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced
3 tablespoons fresh lemon juice, or to taste
Salt and freshly ground black pepper, to taste
Crème fra?che, for garnish, optional
1. Place the beets in a large heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins, and cut them into approximately 1-inch pieces.
2. Strain the broth through a fine sieve and return it to the pot.
3. Melt the butter in a large skillet over medium-low heat. Add the apples and cook, until just caramelized and very tender, about 10 to 15 minutes.
4. Purée the cooked beets and apples together, in batches, in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. If you desire a very smooth soup, pass it through a strainer.
5. Serve the soup hot or cold, dolloped with crème fra?che.
8 portions
