Cook The Book: Beet Soup With Feta

1. 1

   Peel the beets; grate them coarsely (or chop into small dice). Heat the oil in a large pan; saute the onion a few minutes, until soft. Add the beets and the stock; bring to a boil.

2. 2

   Season lightly with salt and pepper; gently simmer 7 to 10 minutes, until beets are tender. Stir in the tomato sauce, transfer to a blender, and process until smooth. Taste and adjust seasoning if need be.

3. 3

   Reheat soup until thoroughly hot but not boiling. Divide among warm bowls; sprinkle the feta over. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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