Roasted Beet and Tomato Bisque
|Preparation Time:||30 minutes|
|Cooking Time:||1 hour 5 minutes|
|Time Until Ready:||1 1/2 hours|
3 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
4 small beets (1 pound), peeled
1 pound carrots, peeled and cut across in half
1 28 oz can plum tomatoes, drained
4 1/2 cups chicken stock
2 teaspoons sugar
1 tablespoon, plus 1 teaspoon, salt
1 teaspoon freshly ground black pepper, plus more to taste
5 tablespoons lemon juice
2 tablespoons chopped parsley
- Heat 2 tablespoons of the oil in a large saucepan. Add the onion and garlic and cook for about 5 minutes, until soft.
- Add the remaining ingredients, except the salt and pepper, the lemon juice and parsley. Bring to a boil. Lower the heat and simmer for 1 hour. Reserve 1 beet and 2 carrots. Purée the rest in batches. Stir in 3 tablespoons of the lemon juice, 1 tablespoon of salt and 1 teaspoon of black pepper and set aside.
- Cut the reserved beet and carrots into 1/4" cubes. Toss with the remaining tablespoon of olive oil, 2 tablespoons of lemon juice, 1 teaspoon salt and the parsley. spoon into 6 bowls and pour bisque over.
- The bisque can be served hot or cold.
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