Beet Bisque Recipes

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GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

ROOT VEGGIE BISQUE



Root Veggie Bisque image

Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.

Provided by By Brooke Lark

Categories     Lunch

Time 40m

Yield 4

Number Of Ingredients 13

1 rutabaga
1 turnip
1 sweet potato
2 parsnips
1 yellow beet
2 cloves garlic
1 sage leaf
1 sprig thyme
1 1/2 cups vegetable broth
1/2 cup cream
Salt and pepper to taste
1/3 cup sour cream
1/4 cup bacon bits

Steps:

  • Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
  • Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
  • Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition Facts : ServingSize 1 Serving

ROASTED BEET SOUP WITH CRèME FRAîCHE



Roasted Beet Soup with Crème Fraîche image

What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.

Categories     Soup/Stew     Vegetable     Roast     Valentine's Day     Vegetarian     Beet     Bon Appétit     Anniversary     Appetizer

Yield Makes 2 first-course servings

Number Of Ingredients 15

1/2 pound red beets (about 3 medium)
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1 leek (white and pale green parts only), chopped
1 small onion, thinly sliced
1 celery stalk, chopped
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground white pepper
2 cups water
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 cup whipping cream
2 tablespoons crème fraîche or sour cream

Steps:

  • Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
  • Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
  • Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

BEET BISQUE



Beet Bisque image

Make and share this Beet Bisque recipe from Food.com.

Provided by CityDoors

Categories     Vegetable

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, diced
9 medium beets, peeled and chopped
3 cups vegetable broth
1 teaspoon salt
1 teaspoon ground pepper
1/4 teaspoon ground cinnamon
1 -2 teaspoon ground allspice
1/4 cup sugar, plus
2 tablespoons sugar (or adjust to taste)

Steps:

  • Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
  • Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
  • Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
  • Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.

Nutrition Facts : Calories 182.5, Fat 8.3, SaturatedFat 1.2, Sodium 536.2, Carbohydrate 27.1, Fiber 2.5, Sugar 23.1, Protein 1.9

ROASTED BEET BORSCHT



Roasted Beet Borscht image

Provided by Tyler Florence

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
  • In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
  • To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

CREAMY BEET BISQUE



Creamy Beet Bisque image

Serves 2-4

Provided by Brittany Williams instantloss.com

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/2 red onion, diced
2 whole, skin on beets, cubed
1 tablespoon diced ginger root
2 cloves garlic minced
1/4 cup fresh parsley
1/4 cup chopped cilantro stems
1/2 cup kale, ribbed
1/2 cup raw cashews
1 14.5 ounce can full fat coconut milk
1 cup homemade vegetable stock
1 teaspoon fine sea salt
2 tablespoons lemon juice

Steps:

  • Pre-heat the Instant Pot using the SAUTE function.
  • When the display reads HOT, add olive oil, onion, and beets until the onion has softened and begins to appear translucent.
  • Add garlic and stir until fragrant.
  • Add ginger root, parsley, cilantro stems, kale, raw cashews, coconut milk, homemade vegetable stock, and lemon juice.
  • Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 10 minutes.
  • When the cooker beeps to let you know it's finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
  • Remove the lid on your pressure cooker, purée using an immersion blender.
  • Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.

CURRIED YELLOW BEET BISQUE



Curried Yellow Beet Bisque image

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot!

Provided by Mad Maryno

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon curry powder
1 pinch mustard seeds
1 pinch cumin seed
1 tablespoon vegetable oil
1 big vidalia onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 big russet potato, peeled and diced
1 lb yellow beet, peeled and diced
3 cups vegetable broth
13 1/2 ounces coconut milk (1 can)
1/3 cup orange juice
salt and pepper

Steps:

  • On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
  • Add the potatoes and beets, sauté for a couple more minutes.
  • Add the stock.
  • Bring to a boil and simmer until the beets are cooked.
  • Puree using a handheld blender.
  • Slowly add in the coconut milk and the orange juice and blend a little bit more.
  • Season with salt and pepper.
  • Serve piping hot!

Nutrition Facts : Calories 249.3, Fat 14.5, SaturatedFat 10.8, Sodium 121.6, Carbohydrate 28.3, Fiber 6.1, Sugar 12.1, Protein 4.8

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