Fall is officially upon us here in Minnesota. The high today was a brisk 53 degrees, and soup definitely sounded like it was going to be the dinner entree of choice! I stopped by the Farmers Market on the way home and picked up my weekly haul from Minnesota Fresh Farm, grabbed a bottle of my favorite Tempranillo, and decided that for the first time I was going to ACTUALLY try the Caramelized Onion and Beet Soup I found on Pinterest several weeks ago.
Here is the recipe.
This dish was incredibly easy to make. All I had to do was trim the stems and tails off my beets, and then peel them up. Next I sliced up an onion and the rest was “chuck in the pot and go”. I even had FRESH homemade chicken broth from the whole chicken I made up two days ago… in exactly 4 cups! I mean… how awesome is that! Nearly everything that went into the pot was grown within 15 miles of our home. (including the chicken!)
The aromas that drenched our house were amazing! My husband did not think so, and since he hates onions he went to Burger King! (GASP!!) Instead I finished up this recipe, plucked some basil from my garden and put in several leafs when it came to blending. So I suppose mine fully integrated with basil. I toasted some walnuts for about 7-8 minutes and decorated with full basil leaves.
Isn’t it gorgeous?
Thank you so much goboroot for posting this on pinterest, or thank you to whoever pinned it… and thank you Emi for creating such a delicious and GORGEOUS dish!!! It tastes very similar to Basil Tomato soup with the basil in it, and the earthiness of the very easy drinking, light tannin really Tempranillo brings out the beet root taste.