I'm just going to go with this one
Feb. 11th, 2009 09:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fancytalkI've been slacking on the new recipe thing. I've got piles of recipes to try but with a few things going on around here, it's kind of hard to get motivated. It also doesn't help that I have absolutely no taste for anything other than cereal.
However, we were invited to a supper club thing last night and the theme was soup potluck so we made Beet Borsch to take. I personally did not try any, but everyone else said it was spot on perfect.
3 large beets, washed & peeled
1/3 cup lemon juice (I used a bit more)
1/2 tsp salt
5 cups of water
4 egg yolks, beaten
1 tsp sugar
salt & pepper to taste
Preparation:
Wash and peel the beets and dice them. Place in saucepan with about half of the lemon, 1/2 tsp salt and 5 cups of water. Simmer for 40 minutes until beets are tender. Add remaining lemon juice. At this point puree the soup using an immersion blender or mash with potato masher. You can also puree the beets, a small batch at t time, in a blender or food processor. (This was my method)
Beat the egg yolks in a medium bowl until frothy. Slowly ladle some of the hot soup into the egg yolks beating constantly. When about half the soup has been added to the yolks, pour the egg mixture back into the pot with the rest of the soup. Over medium heat whip the soup until the mixture is creamy. Add sugar and salt & pepper as needed. Chill thoroughly before serving. Serves 8-10.
One of the other soups was a Basque Cauliflower soup which I will have to snag the recipe for you guys. It was WONDERFUL. Roasted cauliflower pureed into a soup with chorizo and fatty almonds. I'll have to ask about the almonds because I don't like almonds but these were different and yummy.
However, we were invited to a supper club thing last night and the theme was soup potluck so we made Beet Borsch to take. I personally did not try any, but everyone else said it was spot on perfect.
3 large beets, washed & peeled
1/3 cup lemon juice (I used a bit more)
1/2 tsp salt
5 cups of water
4 egg yolks, beaten
1 tsp sugar
salt & pepper to taste
Preparation:
Wash and peel the beets and dice them. Place in saucepan with about half of the lemon, 1/2 tsp salt and 5 cups of water. Simmer for 40 minutes until beets are tender. Add remaining lemon juice. At this point puree the soup using an immersion blender or mash with potato masher. You can also puree the beets, a small batch at t time, in a blender or food processor. (This was my method)
Beat the egg yolks in a medium bowl until frothy. Slowly ladle some of the hot soup into the egg yolks beating constantly. When about half the soup has been added to the yolks, pour the egg mixture back into the pot with the rest of the soup. Over medium heat whip the soup until the mixture is creamy. Add sugar and salt & pepper as needed. Chill thoroughly before serving. Serves 8-10.
One of the other soups was a Basque Cauliflower soup which I will have to snag the recipe for you guys. It was WONDERFUL. Roasted cauliflower pureed into a soup with chorizo and fatty almonds. I'll have to ask about the almonds because I don't like almonds but these were different and yummy.
