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
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.