We are having one of our summer heatwaves, so a chilled soup sounded like it was just the thing for dinner this weekend.
Our Clark Organic Farm CSA share has included beets several times over the summer season; however, this week we received golden beets, one of my favorites. Instead of roasting, which is my preferred method of cooking beets, this recipe called for the beets boiled, which certainly helped us out by not adding to an already hot kitchen. In fact, I cooked the beets the day before, peeled, and then chilled them. I pureed the soup several hours before serving, kept the garnish separate until serving and included slicecs of fresh baguette from our local artisan bakery.
The ingredient list is below, and I’ve included a gifted link to this recipe, developed by Maine chef Erin French of the Lost Kitchen and adapted by NYTimes Cooking food contributor and critique, Tejal Rao.
Chilled Golden Beet and Buttermilk Soup
Ingredients
- shallots
- rice wine vinegar
- olive oil
- golden beets
- salt/pepper
- buttermilk
- lemon juice
- basil leaves and dill fronds
- sour cream
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