Beet Soup (Toedancer)

Beet Soup
Recipe type: Soup
  • 1 bunch of small beets
  • 1 large onion, quartered but not peeled
  • 1 tablespoon of olive oil
  • 2 cups chicken or vegetable broth
  • 1 sprig of thyme
  • 3 whole black peppercorns
  1. Pre-heat oven to 400 degrees.
  2. Place beets and onion pieces in a roasting pan. Pour ½ cup of water into the pan. Drizzle the vegetables with olive oil and sprinkle them with salt. Roast until beets are tender. Approximately 40 to 60 minutes.
  3. Bundle thyme and peppercorns in a small square of cheesecloth and tie it. Pour the broth into a saucepan and add the herb bundle. Bring to a boil and simmer for 10 minutes. Remove from heat.
  4. When the vegetables are tender remove from oven. Remove the skins off of the vegetables once they have cooled. Using a blender puree the vegetables in small batches, adding the 2 cups of broth (herb bundle removed) little by little to help puree the vegetables.