Velvety Beet Soup

1. 1

   Preheat the oven to 375.

2. 2

   Wrap the beets in 2 sheets of heavy-duty foil.

3. 3

   Set the packages on a baking sheet and roast the beets for 1 1/2 hours, or until they are tender.

4. 4

   Let cool in the foil.

5. 5

   Meanwhile, peel the parsnips, carrots and celery root; cut into 1/4-inch dice.

6. 6

   In a large skillet, melt the butter in the water.

7. 7

   Add the diced vegetables and cook over moderate heat until almost tender, about 8 minutes.

8. 8

   Season with salt and white pepper and remove from the heat.

9. 9

   Peel and quarter the beets.

10. 10

    Working in batches, in a blender, puree the beets and stock until very smooth.

11. 11

    Transfer to a large saucepan.

12. 12

    Stir in the vinegar; season with salt, white pepper and green Tabasco.

13. 13

    Add the vegetables and simmer over moderate heat for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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