Late Summer Beet Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon sweet butter
• 1 cup onion
• peeled and chopped
• 12 cup carrot
• diced
• 12 cup celery
• chopped
• 2 garlic cloves
• minced
• 2 granny smith apples
• chopped
• 1 teaspoon ginger
• freshly ground
• 1 cup white wine
• 12 teaspoon salt
• 12 teaspoon nutmeg
• 12 teaspoon coriander
• 3 cups beets
• peeled and chopped
• 6 cups vegetable stock

Instructions

1. In a large saucepan, heat the oil and the butter.
2. Add the onion, carrots and celery; saute 5 minutes over low heat.
3. Add garlic, apples and ginger.
4. Then add wine and spices.
5. Saute for 3 minutes.
6. Add cubed summer beets and stock.
7. Stir well and bring to a low simmer for 30 minutes.
8. Turn heat down and let sit for 20 minutes before turning to puree in blender.
9. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns.
10. Return soup to pot.
11. ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious!
12. And beautiful!