Side by Side Roasted Beet and Celeriac Soups

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

For Beet Soup
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 leek (white and pale green parts only), washed and chopped
  • 1 medium onion, thinly sliced
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground white pepper
  • 6 medium roasted beets, peeled ½ pound red beets (about 3 medium)
  • 1 quart chicken or vegetable stock
For Celeriac Soup
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 leek (white and pale green parts only), washed and chopped
  • 1 pound celeriac, peeled and diced
  • 1 large russet potato (about ¾ pound), peeled and diced
  • 2 tart apples, cored, peeled and diced
  • 1 quart chicken or vegetable stock
  • Salt to taste

Preparation

Use celery leaves and julienned beet tops for garnish.

To make the beat soup, in a medium pot, melt butter in oil. Add leeks and onions and cook until softened. Stir in ginger, allspice and white pepper. Add beets and stock. Bring to a simmer and continue cooking for 15 minutes. Cool slightly and puree.

To make the celeriac soup, warm oil in a medium pot over medium heat and add onions and leeks. Cook until alliums are soft (3-5 minutes). Add celeriac, potato, apples and stock. Simmer until the vegetables are tender. Puree and season with salt.

To serve, use two measuring cups to slowly pour both soups at the same time into a warm bowl so that they each take up half the bowl. Repeat until the number of bowls matches your number of guests. Garnish with celery and beet leaves and serve immediately.

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Ingredients

For Beet Soup
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 leek (white and pale green parts only), washed and chopped
  • 1 medium onion, thinly sliced
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground white pepper
  • 6 medium roasted beets, peeled ½ pound red beets (about 3 medium)
  • 1 quart chicken or vegetable stock
For Celeriac Soup
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 leek (white and pale green parts only), washed and chopped
  • 1 pound celeriac, peeled and diced
  • 1 large russet potato (about ¾ pound), peeled and diced
  • 2 tart apples, cored, peeled and diced
  • 1 quart chicken or vegetable stock
  • Salt to taste
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