Cranberry Beet Soup

Submitted by Penny Gibbs on Mon, 12/20/2010 - 17:16

Summary

Yield
Prep time1 1⁄2 hours

Description

A beautiful, delicious soup that's perfect for the holidays!  All the ingredients (except the cranberries, which will probably have to be from the mainland) are grown locally and are available fresh right now.

Ingredients

  • 1⁄2
     
    red onion, roughly chopped
  • 1
     
    medium leek, roughly chopped
  • 3
     
    garlic cloves, roughly chopped
  • 4
     
    medium beets, cut in 2" cubes
  • 2
    c
    cranberries, fresh or frozen
  • 4
    c
    stock

Instructions

Saute onion, leek and garlic in olive or canola oil in a large soup pot until soft and slightly brown.   Add beets and cranberries, pour in stock.  Bring to a boil, turn down heat and simmer for approx. 1 hour or until beets are soft and cooked through (the smaller the cubes, the faster they'll cook).  Transfer to a blender or food processor and puree.  Return to pot, and adjust seasonings to taste (add more stock if the soup is too thick).  If the cranberries have made the soup too tart for your taste, stir in 2 - 4 tablespoons of maple syrup. 

Serve with a small dollop of yogurt and a sprig of thyme.

So easy!