Curried Yellow Beet Bisque Recipes

GOLDEN BEET SOUP

Steps:

• Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
• Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
• Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
• Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

BEET BISQUE

Steps:

• Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
• Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
• Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
• Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.

CURRIED BEETS

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onion, reduce the heat to low, and cover. Cook for 10 to 12 minutes, stirring occasionally, until the onion is translucent and soft but has not colored. Add the ginger, garam masala, and chile. Raise the heat to high and toast the spices for about 1 minute, stirring the whole time. Add the beets, 5 cups water, and the salt, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the beets are just tender. Remove from the heat and add the vinegar. Adjust the seasoning and remove the chile.
• Serve in warm bowls as is or garnished with a spoonful of crème fraiche and sprinkled with nigella seeds.

ROASTED BEET BORSCHT

Steps:

• Heat oven to 400 degrees F.
• Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
• In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
• To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

CURRIED YELLOW BEET BISQUE

Steps:

• On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
• Add the potatoes and beets, sauté for a couple more minutes.
• Add the stock.
• Bring to a boil and simmer until the beets are cooked.
• Puree using a handheld blender.
• Slowly add in the coconut milk and the orange juice and blend a little bit more.
• Season with salt and pepper.
• Serve piping hot!

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.