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Monday, April 5, 2010

Umm... This Be Good: ELLE Beet and Rye Soup

Some bougie white girl in the March 2010 issue of ELLE wrote about this soup being the perfect "segue to Spring" stew.

I gave it a whirl for Easter dinner yesterday and although I did not follow her lead and wear Manolos while cooking, it still turned out delicious.

Guess bougie white girls know a thing or two about beets. Figures.


4-5 beets, medium sized
1 small onion, minced
1 garlic clove, minced
1 teaspoon olive oil
5 cups veggie stock
1-4 slices rye toast
plain yogurt
1 teaspoon tarragon
salt and pepper


-Preheat oven to 400.

-Wrap each beet but one in foil.

-Roast for an hour or until easily pierced. Peel and cut into chunks.

-Sauté onion and garlic in oil with salt until soft. Add beets and stock.

-Simmer uncovered for five minutes. Remove from heat. Season with black pepper and tarragon.

-Add rye bread.

-Puree the soup in batches in your blender or food processor.

-Top with yogurt and tarragon.

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I'm a fashion writer who writes for Bluefly, EDGE Media, VIRAL Fashion, etc. I use "It Can't All Be Dior" as a safe release for my love of coats, cats and cake. Phew!