Fustini's Oils and Vinegars
Golden Beet Soup

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Golden Beet Soup


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Golden Beet Soup

Submitted by Corporate Chef Andy Stewart



Vegetable Stock
  • 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


Step 1. 

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.

Step 2. 

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.

Step 3.  Vegetable Stock

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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