You may also like
Categories:
ghee Thumb shallot rosemary garlic salt white wine beets coconut milk white wine vinegar orange orange
Viewed: 39 - Published at: 10 months agoIngredients
- 1 tablespoon ghee or olive oil
- 1 large thumb-size piece fresh ginger, peeled and chopped
- 1 small shallot, peeled and chopped
- 3 sprigs fresh rosemary
- 3 garlic cloves, smashed
- 1 teaspoon sea salt, plus more as needed
- 1/2 cup white wine
- 2 pounds whole beets, greens removed
- 1 cup coconut milk
- 3 cups
- 1 tablespoon white wine vinegar
- 1 small orange, segmented
- Finely grated zest of 1 small orange
Method
- In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
- Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
- Prepare a bowl of ice water.
- Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
- Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
- The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
