Roasted Beet Soup With Thyme, Lemon, And Crème Fraîche Recipe

1. 1

   Adjust oven rack to center position and preheat the oven to 400u00b0F. In a large bowl, toss beets with 1 tablespoon olive oil and season with salt and pepper. Transfer to a parchment-lined rimmed baking sheet. Roast until tender to the point of a knife, 30 to 45 minutes. Set aside 1/2 cup beets and cut into 1/2-inch dice for garnish.

2. 2

   Add the remaining 2 tablespoons olive oil to a large saucepan. Add the sliced leeks and thyme, and season with salt and pepper. Set heat to medium-low and cook, stirring frequently, until leeks are tender but not browned, about 5 minutes. Add the roasted beets and broth and bring to a boil.

3. 3

   Puree soup using an immersion blender or a standing blender, then stir in lemon juice. Season to taste with more salt and pepper as necessary. Serve immediately with a dollop of creme fraiche, garnished with cubed beet and extra thyme leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.