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Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche
This is such a happily simple soup. The key is to roast the beets instead of buying the precooked ones at the store. As the beets bake with olive oil and salt in the oven, they soften and their edges become sweet and caramelized. I purée the roast beets with softened leeks, vegetable broth, woodsy thyme, and a squirt of lemon juice that balances the sweetness of the beets and leeks. The resulting soup is thick, vegetal, and autumnal. A quick dollop of crème fraîche on top lightens the color and flavor and adds richness.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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