Roasted Yellow Beet and Pear Soup with Blue Cheese

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A friend gave me Marjorie Druker’s amazing New England Soup Factory Cookbook, knowing how much I like to make soup and collect cookbooks. I’ve tried a few soups from her book and they are all wonderful. One day when I visit Boston, I want to go and see the place for myself.

Roasted Yellow Beet and Pear Soup with Blue Cheese

 

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Ingredients

• 3 Bunches Fresh Yellow Beets, washed and stems trimmed
• 2 Tablespoons Olive Oil
• Sea Salt as needed
• 3 Tablespoons Butter
• 2 Cloves Garlic, smashed
• 1 Large Onion
• 2 Ribs of Celery
• 1 Carrot, peeled
• 5 Pears, peeled, cored and chopped
• 8 Cups of Chicken Stock, preferably homemade
• ½ Cup Vermouth
• 2 Tablespoons Honey
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Sour Cream
• 1 Cup Light Cream
• Salt and Pepper to taste
• 1 Cup Crumbled Blue Cheese

Instructions

1. Preheat the oven to 450 degrees. Take a cookie sheet and cover with a large piece of foil. Place the beets in the center and sprinkle the oil and salt over them. Rub the beets, coating them with the oil. Loosely close the foil and roast in the oven for 1 hour or until the beets are easily pierced. Remove from the oven and set aside to cool. Once cool enough to handle, peel and chop the beets.
2. Melt the butter in a large soup pot. Add the garlic, onion, celery, carrot and pears. Sauté for 10 minutes. Add the roasted beets, chicken stock and vermouth to cover the vegetables in the pot. Bring to a boil, then reduce heat and simmer the soup for 30 minutes.
3. Puree the soup with a hand blender (or work in batches with a regular blender) until the soup is smooth. Add the honey, vinegar, sour cream, salt and pepper to taste, then puree again until well blended and smooth. Serve warm, garnished with the blue cheese crumbles.

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