Here’s the second of two recipes spurred by a note from a lovely former colleague and co-creator of the Daily Bedpost, but there’s nothing saucy about this concoction – though it does turn out hot pink.
And of course, the recipe itself came from another colleague, from the top of his head to the email I’ve kept for 12 years…
Cold Beet Soup
Beets are a bumper crop at the farmer’s market, but the best part about them are the oft-removed greens. Beet greens have a delicious earthy flavor, and add wonderful texture to the soup.
- five medium sized beets (bigger than a billiards ball, smaller than a baseball), and their greens (stems and leaves)
- one cucumber, quartered and sliced
- two hard boiled eggs, chopped
- one small onion, minced. Sweet onion if you have it.
- one quart of buttermilk
- fresh dill, chopped
- kosher salt and freshly ground black pepper to taste
Trim the greens from the beets, wash and chop both the leaves and stems. Sauté the beets with a tsp of olive or canola oil, and some salt and pepper. Once the stems are tender, take them off the heat and set aside to cool.
Wrap the washed beets in aluminium foil and set in a baking pan. Bake beets in a 350 degree oven for about 45 minutes, or until
you can pierce through the beet with a knife. Remove from oven, then unwrap the beets in a big bowl of icy cold water to cool. Once they are cool enough to handle, peel and grate the beets.
Mix the greens and beets together in a large bowl.
Add the cucumber, eggs, and onion.
Now it starts getting shocking – add the buttermilk and stir. The color will bloom into a shocking hot pink. Add the dill, but be sparing – a little goes a long way. Cover and put into the fridge to cool.
Serve the soup with small boiled potatoes, served hot.