I had the day off work today, so I decided to use the time cooking things that are sometimes too fancy for everyday meals.
First up: beet soup. I had a bunch from the last couple weeks’ CSA pickups, and it’s kind of dreary out today, so it seemed appropriate. I followed this recipe from Allrecipes. (Without the heavy cream.)
After roughly chopping an onion, I threw in some fresh, uncured garlic that came from the farm. Check this out!
The cloves have a lovely pinkish skin that peels off as easy as a jacket. They don’t smell very strong. It’s not really what I imagined. A couple of times I’ve driven through Gilroy, California, widely known as the only place in the world you can season a steak by hanging it outside. This definitely doesn’t smell like Gilroy on a summer afternoon.
Next I peeled and chopped the beets (and also clogged the garbage disposal, but luckily all it needed was a good plunging). The recipe called for 6 medium beets but I used 8, because 4 were small and 4 were large. I like that the different sizes are different varieties. They look so nice piled up like that.
Anyway after a million years (approximately) of simmering I got to pull out the stick blender my boyfriend gave me for my birthday (is he not the best? He totally is.) and I made a nice chunky puree. I could have gone smoother but I liked the texture as it was. Also I was *really hungry.*
The end result was buttery and sweet, strongly reminiscent of sweet corn. Next time I need to add something to sharpen the flavor. More black pepper, maybe. I had some with a chicken and squash stir fry over brown rice, and two hours later I’m still pretty full. I’d consider that a win.
Later, I’m going to make calzones with chicken, ricotta, and more of that damn Swiss chard, as well as basil from the CSA. The dough will be from scratch, of course. I just need to get up the energy for it. Lunch was a four-burner event.