Golden Beet Soup
Golden Beet Soup
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 4 each medium-size golden beets with greens
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 1-quart vegetable stock, recipe below
- 12 oz fresh spinach
- 8 slices of hearty Italian bread
- 2 tablespoons Fustini's Garlic olive oil
- 3 tablespoons Gorgonzola cheese, crumbled
- a drizzle of Fustini's 12 Year White balsamic vinegar
- 2 quarts of vegetable scraps, (carrot and parsnip peels ends of zucchini, summer squash and white or yellow onions, sweet pepper ends. No seeds or red onions.
- 1 quart water
Directions
- Dice up beets and greens. Heat Tuscan Herb Oil in a stock pot. Add beets and greens to oil and sauté, for 2-5 minutes. Add vegetable stock and rough cut spinach and simmer for 30 minutes.
- Place bread slices on a sheet pan and drizzle with Garlic olive oil. Bake at 350 degrees for 11-14 minutes until lightly toasted. To serve, garnish with a small crumble of Gorgonzola cheese and drizzle of 12 yr white balsamic and two slices of garlic toast on the side.
- Combine all vegetables and water into deep stock pot and simmer on low for 1-2 hours. Drain through a fine mesh sieve, retaining liquid.
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