Again With the Beets!

I'm still working my way through the beetroot from my winter CSA. This week I adapted a recipe for cream of beet, potato and leek soup that I found in Harrowsmith magazine.

For a plant that is believed to have originated in Northern Africa, it certainly has adapted well to harsher climates, and it is actually a very nutritious choice for the winter months. It's an excellent source of potassium and vitamin A, and also s source of vitamin C, magnesium, riboflavin, iron, zinc, and folate. Beetroot is also believed to help keep colds at bay.

Cream of Beetroot, Potato and Leek Soup
Serves 6-8

4 medium beetrot
2 Tbs butter or vegan margarine or oil
2 leeks, white parts only, chopped
1 onion, chopped
4 potatoes, coarsely diced
3 cups vegetable stock
1 cup natural apple juice (or stock)
1/2 cup soy or regular milk (not low fat; cream okay)
salt and pepper
4-6 oz crumbled coltswold, blue or stilton cheese

In a medium saucepan, boil the beets for about 25 minutes or until tender. Drain and cool in cold water. Slice off the tops and bottoms. Slip off the skins and chop the beetroot coarsely.

While the beetroot are boiling, melt the buttter in a large saucepan over medium heat. Add the onion and leaks. Saute until translucent, about 5 minutes. Add the potatoes and stock. Bring to a boild. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Add the apple juice.

By now the beetroot should be ready. Add it to the potato and leek mixture. Using a hand blender, puree the soup. (If using a traditional blender or food processor, then puree in small batches. This soup is thick.) Add the milk or cream. Season to taste with salt and pepper. Allow soup to simmer until it is hot again.

Ladle soup in bowls. Top with crumbled cheese and serve. Another serving option is to swirl yogourt ot cream in with the soup. (Or perhaps try both!)

The original recipe called for blue cheese. I used Cotswold, because that's what I had on hand. I also suspect that stilton would be fabulous in this recipe.