There's nothing I love more than enjoying a steaming cup of soup after a day outdoors in the cool fall weather. I used to be prefectly content with a can of Campbells or Progresso, but after making my own soup these past few weeks, I don't think I could go back to over-salted and mushy-vegetable soup I once found satisfactory.
Especially when homemade soup comes in fun colors like bright magenta.
And vegetables from the farmers' market reveal stunning interiors bursting with color and flavor.
This soup really couldn't be easier to make, and you can make it as healthy as you wish by adding more milk than cream. The deep earthy flavor of the beets is complemented well with smoked bacon and fresh dill, along with creme fraiche which melts into the hot soup.
3-4 lbs of beets
Juice of one lemon
Salt and Pepper
1. Cook the beets- peel and slice into one-inch slices then boil in salted water for 15-20 minutes until the beets are tender. Allow to cool.
2. Puree the beets with roughly half boiling water and juice of one lemon. Add milk, cream, salt and pepper to achieve desired consistency and flavor.
3. Return to heat to warm before serving.
4. Serve garnished with fresh dill, creme fraiche, and chopped smokey bacon. For an extra treat, float brioche croutons on top.