Beet soup with creamy tarragon yogurt
Beet soup with creamy tarragon yogurt

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. for garnish, Finely julienned carrots
  2. for garnish, Finely julienned maroon
  3. for garnish, tarragon leaves
  4. 15 mL (1 tbsp.) finely chopped, fresh tarragon
  5. 75 mL (1/3 cup) plain 8% M.F. Mediterranean yogurt
  6. 30 mL (2 tbsp.) 35% M.F. country-style cream
  7. 2 540-mL tins (19 oz.) whole beets, drained
  8. 1.25 L (5 cups) vegetable broth
  9. 250 mL (1 cup) cubed carrots
  10. 250 mL (1 cup) cubed maroons
  11. 3 french shallots
  12. 30 mL (2 tbsp.) olive oil

Directions

  1. Heat oil over medium-high heat in a large saucepan.
  2. Cook shallot for 2 minutes, or until translucent. Add carrots and broth, and bring to a boil. Cook for 15 minutes, or until carrots are cooked through.
  3. Add beets and continue cooking for 10 minutes. In a small bowl, beat together cream and yogurt until light and smooth.
  4. Stir in tarragon. Reserve in the refrigerator. Transfer vegetable preparation to a blender jar, or use an immersion blender, and purée soup until smooth and creamy in texture.
  5. Pour soup into pretty bowls and garnish each with a tablespoonful of creamy tarragon yogurt.
  6. Sprinkle with julienned carrots and tarragon leaves.

Variation: Replace tinned beets by 4 large fresh beets. Fill a saucepan with water and add 15 mL (1 tbsp.) balsamic vinegar; bring to a boil over high heat. Add beets and return to a boil. Reduce heat to medium-high. Cover and cook for 90 minutes, or until beets are tender. Let cool and then peel.

Tip: For a cocktail party snack, serve this soup in small glasses (verrines).

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