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Michael in Naples

REC: Roast Beet and Pomegranate Soup with Spiced Apple-Mint Crema

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2070 posts
Joined: Dec 18, 2005


Posted to Thread #15316 at 11:12 am on Jun 29, 2009

Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema

Recipe By : Executive Chef Craig Hetherington

Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium beets -- stems removed
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup thinly sliced yellow onion
1/4 cup carrot -- small dice
1/4 cup celery -- small dice
1 teaspoon minced garlic
6 cups chicken stock
1 ounce pomegranate juice -- (1 to 12)
1/2 cup pistachio nut -- toasted and crushed
Apple-Mint Crema

Preheat oven to 375 degrees F.

In a bowl, place the beets, 2 tablespoons of oil, salt and pepper, and toss to combine. Spread the beets on a baking sheet and roast until caramelized or tender in the middle, about 1 hour. Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into ˝-inch cubes.

In a medium, heavy pot, heat remaining olive oil over medium-high heat. Add the onions and sauté until tender, about 4 minutes. Add the carrot and celery, and sauté until tender, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the roast beets, pomegranate juice and stock. Bring the soup to a boil and reduce the heat to medium-low and simmer for 20 minutes. Turn off the heat and let cool slightly.

With a hand immersion blender, or in batches in a blender, puree the soup. Serve hot or refrigerate until cold, at least 2 hours and serve chilled.

Top either hot or chilled soup with the apple-mint crema and toasted pistachios.

"Traca Finer Kitchens"

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