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Categories:
beets pepper green onion garlic buttermilk water red wine vinegar salt pepper Drizzle Creme Fraiche dill dill
Viewed: 35 - Published at: 4 years agoIngredients
- 1/2 lb cooked beets (2-3 beets, depending on their size)
- 1 pimento pepper (roasted, from a jar)
- 1 green onion (all of the white and 2 inches of the crisp green)
- 1/2 garlic clove
- 3/4 cup buttermilk
- 1/2 cup water
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Creme Fraiche Drizzle
- 3 tablespoons creme fraiche or 3 tablespoons Greek yogurt
- 1 1/2 teaspoons finely-minced fresh dill
- 2 sprigs fresh dill (for garnish)
Method
- To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
- To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
- To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the creme fraiche and top each with a fresh sprig of dill.
