It’s time again to make this gorgeous and satisfying yet simple beet and green apple soup. It’s jewel red beautiful, earthy and slightly sweet with a little zing. Fabulous served with toasted rye or pumpernickel bread with hummus.
- about 6-7 medium-small size red beets
- 2-3 medium granny smith apples
- (beet to apple ratio by mass of about 1 to 0.60)
- 1 yellow onion, chopped
- 6-7 cups water
- garnish with dollop of chevre
Scrub beets well, cut off the stems and any long roots. Using a large soup pot, lightly saute chopped onion, then add water and beets. Bring to a boil, cover, and reduce heat to simmer for 20 minutes.
Using a slotted spoon, remove beets one at a time, run under cool water, then remove skins using fingers or the edge of a sharp knife, then place on a cutting board; repeat until all beets have had skins removed. Quarter or cut cooked beets into medium sized wedges of approximately equal size, then return all to pot. Leaving the apple skins on, quarter or cut into similar sized wedges and place in pot now too. Cover, and continue to simmer for approximately 30 minutes, checking occasionally. Cook until beets are soft to fork test; apples will have cooked into mash. Add 1/2 t salt. Remove from heat and allow to cool. Once cooled, transfer to blender and puree to smooth consistency.