Crimson Velvet Consommé
This vibrant Crimson Velvet Consommé is a clear, flavorful beet soup. It's surprisingly light and a beautiful starter for any meal.
Ingredients
- 700 grams fresh beets, scrubbed
- 1 medium onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 2 cloves garlic, peeled and smashed
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 0.5 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon salt, or to taste
- 0.125 teaspoon black pepper, or to taste
- 4 sprigs fresh dill, for garnish
- 4 tablespoons plain yogurt, for garnish
Instructions
- Wash the 700 grams fresh beets thoroughly. Trim off the tops and tails. Peel the beets and cut them into 1-inch chunks.
- Chop 1 medium onion, 1 medium carrot, and 1 stalk celery roughly. Peel and smash 2 cloves garlic.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften slightly.
- Add the chopped beets, smashed garlic, 0.5 teaspoon black peppercorns, and 2 bay leaves to the pot. Stir well to combine.
- Pour in 6 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the beets are very tender when pierced with a fork.
- Carefully strain the consommé through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract as much liquid as possible. Discard the cooked vegetables and spices. This step is crucial for a clear consommé.
- Return the clear liquid consommé to the clean pot. Stir in 1 tablespoon fresh lemon juice, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Taste and adjust seasoning if needed.
- Gently reheat the consommé until warm. Do not boil.
- Divide the Crimson Velvet Consommé among four serving bowls. Garnish each bowl with a sprig of fresh dill and a swirl of 1 tablespoon plain yogurt. Serve immediately.