Roasted Beet Soup with Crème Fraîche

Name: Roasted Beet Soup with Crème Fraîche
Yield: 2 first-course
Ingredients: 1/2 pound red beets (about 3 medium); 1 1/2 teaspoons butter; 1 1/2 teaspoons olive oil; 1 leek (white and pale green parts only), chopped; 1 small onion, thinly sliced; 1 celery stalk, chopped; 1/8 teaspoon ground ginger; 1/8 teaspoon ground allspice; 1/8 teaspoon ground white pepper; 2 cups water; 1 small bay leaf; 1 fresh thyme sprig; 1 fresh parsley sprig; 1/4 cup whipping cream; 2 tablespoons crème fraîche or sour cream

By Sondra BernsteinPhotography by Pornchai Mittongtare

April 6, 2008

Image may contain Bowl Food Dish and Meal

Recipe notes