Roasted Beet Soup With Beet Green Polenta Croutons

Name: Roasted Beet Soup With Beet Green Polenta Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta Croutons; 1 cup cornmeal; 2 cups broth (chicken or vegetable); 1 cup water; 1 cup nutty, Dutch cheese (aged gouda), shredded; 1 cup beet greens (or chard), finely chopped; 2 tablespoons butter; Roasted Beet Soup; 2 pounds beets, peeled, cut into 1/2-inch cubes (use gloves to keep your hands from getting stained); 1 small onion, quartered; 3 garlic cloves in peels; 4 thyme sprigs; 2 tablespoons olive oil; 5 cups chicken or vegetable broth; 1/2 cup roasted, salted pistachios (I use the Everybody's Nuts Salt & Pepper); 1/2 cup fresh parsley, chopped; 1 orange, zested and juiced; 2 tablespoons sherry vinegar; 1/4 cup olive oil; Sour cream for garnish

Servings: persons

Polenta Croutons
1 cup cornmeal
2 cups broth (chicken or vegetable)
1 cup water
1 cup nutty, Dutch cheese (aged gouda), shredded
1 cup beet greens (or chard), finely chopped
2 tablespoons butter
Roasted Beet Soup
2 pounds beets, peeled, cut into 1/2-inch cubes (use gloves to keep your hands from getting stained)
1 small onion, quartered
3 garlic cloves in peels
4 thyme sprigs
2 tablespoons olive oil
5 cups chicken or vegetable broth
1/2 cup roasted, salted pistachios (I use the Everybody's Nuts Salt & Pepper)
1/2 cup fresh parsley, chopped
1 orange, zested and juiced
2 tablespoons sherry vinegar
1/4 cup olive oil
Sour cream for garnish

1
Bring broth and water to a simmer and slowly add cornmeal, whisking until incorporated. Stir continuously for about 10 to 12 minutes until mixture has thickened and pulls away from the pot. Stir in greens for a couple minutes until wilted. Add cheese and butter and stir until cheese has melted.
2
Pour mixture into a buttered 9-x-9-inch baking dish, let cool slightly, then cover with plastic wrap and refrigerate until cool.
3
Remove plastic, run a knife around the edge of the pan, and invert onto a cutting board. Cut into squares and brown in a pan with your choice of oil or butter. Alternately, the squares can be brushed with a bit of oil or melted butter and broiled until brown
4
Heat oven to 400u00b0 F.
5
Toss beets, onion, and garlic with olive oil and spread on a baking sheet. If you use red and golden beets, keep them separate on the pan. Sprinkle with salt and thyme sprigs. Roast 45 to 60 minutes (until beginning to brown), stirring a couple times, and removing garlic about halfway through.
6
Peel garlic and add it with beets, onion and broth to a blender and blend until smooth (again, you can do the beets separately just by dividing the onion/garlic/broth). I used about 4 1/2 cups of the broth, but you might want it a bit thicker or thinner. Season to taste with salt and pepper and add to a pot (or two) to simmer for about 10 minutes.
7
Rinse blender and add pistachios, 1/4 cup of the orange juice, 1 tablespoon of the zest, the vinegar, and oil. Pulse to blend and season with salt and pepper. Alternately, you can hand chop the nuts and parsley and just mix with the oil and vinegar which might make a prettier drizzle.
8
Pour soup into a bowl, drizzle with vinaigrette and sour cream, and top with just-cooked croutons.
9
*This soup could be made vegan by using vegetable stock in the soup and by omitting the cheese and butter in the polenta.

1159

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Polenta Croutons, 1 cup cornmeal, 2 cups broth (chicken or vegetable), 1 cup water, and more.

Yes, Roasted Beet Soup With Beet Green Polenta Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!