Elegant Beet Soup With Rye by Tamasin Day-Lewis Elle Magazine

1. 1

   preheat oven to 400.

2. 2

   Wrap each beet but one in foil.

3. 3

   Roast for an hour or until easily pierced.

4. 4

   Peel and cut into chunks.

5. 5

   Saute onion and garlic in oil with salt until soft.

6. 6

   Add beets and stock or water.

7. 7

   Simmer uncovered for five minutes.

8. 8

   Remove from heat.

9. 9

   Season with black pepper.

10. 10

    Add rye bread.

11. 11

    Puree the soup in batches in your blender or food processor.

12. 12

    (TIP: Take of the plastic part from the middle of the lid or the entire lid and cover the blender with a towel or you will end up with soup EVERYWHERE!

13. 13

    The steam will make it explode out of the blender -- if you must know.

14. 14

    ).

15. 15

    Grate remaining raw beet into each bowel.

16. 16

    Top with yogurt and tarragon or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.