Last night Thatkid plaintively whined "Soup again? Why do we always have soup for dinner?" To which Thatboy informed him that soup is the perfect Passover meal.
And it's true. With ingredients that make the most of meats and vegetables, it doesn't rely on any of the foods forbidden during Passover. Not only that, it's very easy to make. Which is why we have had soup twice this past week.
In my defense, I do try to change it up a bit. Which is easy to do with soup. At the beginning of the week it was a broth, teaming with potatoes, carrots, and beef. Now it's creamy, beety, soup. Even the colors couldn't be more different. From brown and boring to bright and vibrant. The color of beet soup is really incomparable. And it's the perfect harbinger to the spring weather I keep hoping will stick around.
Beet Soup with Chive Cream
8 medium beets
2 Tbsp butter
2 medium onions, chopped
5 cups hot vegetable broth
1/2 cup milk
4 oz sour cream
finely chopped bunch of chives
- Gently wash the beets being careful not to damage the skin. Place them in cold water and bring to a boil. Reduce heat and simmer, covered until the skins rub off easily. This could take from 30 minutes to 2 hours depending on size of beets.
- Remove the beets from the water and remove the top and bottom of each beet.
- Heat the butter in a saucepan and add the onions. Cover and sweat for 15 minutes.
- Chop the beets and add to the onions. Season with salt and pepper.
- Place vegetable broth, beets and onions in a blender and blend until smooth.
- Place soup back in saucepan and reheat. Add milk.
- Swirl sour cream through the soup and sprinkle with chives.