In the summer, the farmers’ market sells a lot of beets. It takes a while for them to get soft but this summer soup is worth all the time. Your beet will be smoother if you use a more powerful blender. I have to get married first in order to get one of those, so for now, mine will have the consistency of a chunkier version.
1 bunch of red beets, rinsed well
1 yellow onion, chopped coarsely
2 garlic cloves, minced
3 cups of chicken stock
salt, pepper, olive oil
1. Cook the beets in a big pot of boiling water, uncovered, until tender, about 45 minutes to an hour. When done, run them under cold water to cool. Dry with paper towel and peel and then cut into large chunks. Set aside.
2. In a large skillet, sauté garlic and onions with a little salt. Set aside.
3. Using a blender, purée beets, onions and garlic until smooth. Add stock slowly until you reach the desired consistency. Season to taste with salt, pepper and some lemon juice.
4. Chill the soup before serving, then ladle into bowls and garnish with mint leaves.
Good ol’ chicken stock