Golden Beet Soup with Pistachios and Tarragon
Author: Vicky Cassidy
Recipe type: Soup
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
Serves: 4
2 pound golden beets, trimmed and peeled 3 tablespoons olive oil, divided Kosher salt 2 medium shallots, chopped 2 teaspoons red wine vinegar 2 teaspoon fresh thyme, chopped 4-6 cups vegetable broth ¼ cup raw pistachios, chopped 3 tablespoons fresh tarragon, chopped Preheat oven to 450F. Place a large piece of tinfoil on a baking sheet. Place beets in the center and coat with 2 tablespoons olive oil and a pinch of salt. Wrap tinfoil around beets to cover. Bake for 45-50 minutes, until tender. Once cool enough to touch, coarsely chop the beets. In a large saucepan, heat remaining olive oil. Add shallots and sauté until soft. Add beets, vinegar, thyme, and half the tarragon. Cook, stirring occasionally, for about 5 minutes. Add broth, bring to a boil, reduce heat and let simmer for 15 minutes. Use an immersion blender or transfer to a food processor to puree until smooth. To serve, ladle spoon into bowls and top with pistachios and remaining tarragon. Recipe by Things I Made Today at https://www.thingsimadetoday.com/2018/04/23/golden-beet-soup-pistachios-tarragon/
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