It’s been a VERY long time since I have posted anything. It’s been crazy busy so I wasn’t planning on doing so anytime soon.
I am starting a cooking binge to help store up food in my son and daughter-in-law’s freezer to shore them over while I am away in England working on a new movie. I’m only going to be gone, 3 weeks, but they are expecting again. And when I first was told about the movie, I only allowed myself to get interested when I thought I wouldn’t have to start work until a month after the baby was born.
But you know how it is with movies, the schedules change and then change again. Luckily, I will still be able to be there for the birth and for first 9 days to help out but then off I go.
Hence the cooking storm, to fill the freezer and so even though I won’t be there in person, my love and food with be there helping out.
Yesterday, I felt Dave and Amy out, what foods would be helpful? What are more trouble than they are worth? The answer: soups, stews, muffins, pancakes, things that don’t require defrosting the night before.
So today, off I puttered to see what was to be had, fresh, local and organic…
I’ve decided to make a large batch of one or two things a day until our new grandchild is born. Slow and steady, to fill up their freezer with vegetarian options for my Amy and my grandson and meat options for my son. To my surprise, today, I came home with a slew of beets?!
Now, mind you, I’ve made a lot of soups in my day, but I’ve never made a beet soup. This was going to be interesting.
Well… I cooked and I mixed and I stirred and I tasted and I added a titch more of this and that and VOILA! Beet Soup! And when I fed a bowl of it to my husband for lunch, he gobbled it up, asked for seconds and said it was “THE BEST SOUP HE’D EVER TASTED!!!
“Well,” I said jauntily. Enjoy, because you know me, I make up something and then I never remember how I did it.”
One thing led to another and I found myself offering to write it down before I forgot so I could make it for him again. My husband was VERY happy.
Once I wrote it down, I thought, maybe some of my readers would like to have the recipe as well, so here it is, as best I can remember:
Meg’s Delicious Beet Soup
Ingredients: olive oil, large onion, 4-5 garlic cloves (more if they are small), 1 leek, 8 medium beets, white wine, white vinegar, beef bullion or the vegetarian option, red chili pepper flakes, thyme, celery seeds, paprika, dill, basil, Kosher salt, black pepper, plain yogurt, Stilton blue cheese
-sauté 3-4 tablespoons of olive oil, chopped large onion, 4-5 cloves minced garlic, sliced, white and pale green part of 1 leek until soft, sort of clear
-add 8 medium beets, peeled and sliced, cook on low heat for around 5 minutes
-add a couple glugs of white wine, white vinegar (2-3 tablespoons total throughout cooking to taste), 2-3 vegetarian beef bullion, 4- 5 cups water, dash or two of red pepper flakes, a sprinkling of thyme, maybe 10-15 dashes of celery seeds, 15-30 dashes paprika, a light sprinkling of dill, same with basil, add salt (start with around a rounded tablespoon, taste, then add however much more you need, might be another tablespoon, might be two more, might only be another half a tablespoon or no more. Trust your tongue. Do it gradual as you can always add more, but once it’s in there you can’t take it out) and ground black pepper to taste as well.
-simmer with lid on for 50 minutes or so until beets are soft and easily pierced with a fork (you might have to simmer longer or less, depends on the beets, how thin you sliced them etc.
-blend the whole concoction in the blender (do it in batches with a kitchen hand towel over the lid so you don’t get burned) start on a low speed and then kick it up to 5-6. Not too long, just until smooth.
-then serve with a dollop (maybe a rounded tablespoon) of plain yogurt in each bowl and a sprinkle of crumbled Stilton blue cheese on top as a garnish.
Posted by Meg Tilly on Thursday, August 20, 2015 in Recipes