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Beet Soup with Caraway
After making this soup, you'll have plenty of beets left over for tossing into salads at lunch. From: bonappetit.com Serves 4
1 tablespoon olive oil
1 tablespoon caraway seeds
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, thinly sliced
Kosher salt and freshly ground black pepper
Big Batch of Oven-Steamed Beets (see below), chopped
1 cup buttermilk, divided, plus more for serving
Fresh dill sprigs, cracked pepper (for serving)
Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5–7 minutes.
Add beets and 2½ cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15–20 minutes.
Let mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.
Big Batch of Oven-Steamed Beets
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out. Serves 2
2 pounds red beets, scrubbed, halved if large
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
Small handful of thyme, small sprig rosemary, and/or a bay leaf
Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.
DO AHEAD:Beets can be steamed 3 days ahead. Let cool; cover and chill.
