Curried Yellow Beet Bisque Recipes

BEET BISQUE

Steps:

• Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
• Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
• Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
• Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.

ROASTED ROOT VEGETABLE BISQUE

Steps:

• Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
• Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

BEET, GINGER, AND COCONUT MILK SOUP

Steps:

• In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

CURRIED BEETS

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onion, reduce the heat to low, and cover. Cook for 10 to 12 minutes, stirring occasionally, until the onion is translucent and soft but has not colored. Add the ginger, garam masala, and chile. Raise the heat to high and toast the spices for about 1 minute, stirring the whole time. Add the beets, 5 cups water, and the salt, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the beets are just tender. Remove from the heat and add the vinegar. Adjust the seasoning and remove the chile.
• Serve in warm bowls as is or garnished with a spoonful of crème fraiche and sprinkled with nigella seeds.