Beet Soup

1. 1

   1) In med. saucepan, combine 6 c. water, 1 T. vinegar, 1 T salt, and sugar. Reserve 2 T. of liquid

2. 2

   2) Add beets to saucepan, bring to boil. Reduce heat and simmer for 45 min or until beets are tender. Let cool to room temp, then peel and dice.

3. 3

   3) In saucepan, heat olive oil over med-low heat. Add shallots, remaining 1/2 t. salt and ginger. Sweat until softened, about 8-10 min.

4. 4

   4) Add beets, broth, 2 c. water and 1 TG vinegar to saucepan. Bring to boil; reduce heat and simmer for 10 min.

5. 5

   5) Meanwhile in small bowl, combine creme fraiche, horseradish, remaining vinegar, and lemon juice. Saeson with salt and pepper. Refrigerate until ready to use.

6. 6

   6) With melon baller, scoop out about 12 apple balls (or chop, leaving peel intact. Toss apple balls with reserved liquid. Set aside.

7. 7

   7) Working in batches, puree soup and grapeseed oil in a blender until smooth. Season with Salt and pepper and ladle into bowls. Garnish with apple, creme fraiche mixture, and parsley. Drizzle with grapeseed oil

* Per serving · 4 servings · Values may vary.