I don’t like beets.
Neither does my family.
But throw them in a soup with fresh garden carrots, new red potatoes and onions, smother them in cream, and accent their sweetness with some smokey bacon?
Let’s just say I changed my mind.
Root Vegetable Chowder
3-4 large beets
5-6 new red potatoes
2 cups chopped carrots
1 cup chopped onion
2 tablespoons butter
2 tablespoons flour
8 cups chicken broth
2 cups heavy cream
1 Tablespoon each: basil and parsley
Salt and pepper to taste
1 cup crisp bacon, crumbled
Directions:
Steam vegetables until tender. In a separate saucepan, make a roux with the butter and flour. Add the chicken broth. Whisk until smooth. Add cream and spices. Add vegetables. Dump in half of bacon, but reserve the other half for people to sprinkle over the top of each bowl. Serve immediately. Not a good soup for leftovers.
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