This is such a pretty soup and sings for a chilled glass of rose’.
For Soup:
1 Tbsp. EVOO
1 medium onion thinly sliced
1 stalk of celery thinly sliced
1 granny smith apple peeled, cored and chopped
3-4 large golden beets (about 1 ½ lbs.). Steamed, peeled and chopped large dice
1/4 tsp. grated ginger
1/8 tsp. ground coriander
Salt and pepper to taste
2 cups homemade chicken stock
For Salsa garnish:
1 large red beet. Steamed, peeled and small fine dice (brunoised dice)
2 scallions, minced fine
1 red bell pepper, brunoised dice
¼ small red onion, small dice
½ tsp. honey
1 tsp. Champagne vinegar
Salt and pepper to taste
Method:
Heat the Dutch oven over a medium flame, add olive oil to pan. Add onion, carrot, celery, apple, salt, pepper, ginger and coriander and let the vegetables sweat. Add beets give a good stir and continue to cook until the veg are soft but not caramelized. Add stock and simmer for 30 minutes covered.
Transfer the mixture to a blender or vitamix and blend until completely pureed and the texture is silken and smooth. Chill.
For salsa:
Combine ingredients and toss well.
To serve:
Ladle chilled soup into chilled bowls and garnish with salsa in center.