Monday, May 3, 2010

Beethoven Soup

The name Beethoven means "beet garden," so it was fitting to finish an adult ed class I've been teaching about Beethoven and soup with a version of borscht. There are as many ways to make it as there are cooks. Here's what I did...
I kept things pretty simple, using leeks, shredded carrot, diced parsnip, beets (that were previously roasted), beet greens, salt & pepper, vegetable broth, chicken stock. Simmered until vegetables were tender. I pureed the soup, added some honey, and then squeezed in a bit of fresh lemon. It was served with a dollop of sour cream and a drizzle of reduced balsamic vinegar. This could be served warm or well chilled.

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