Beets and Bougainvillea.
This soup was inspired by the stunning fuchsia Bougainvillea growing in our yard, and the calling of the goddess within to share a loving spoonful of earthy beets with friends. Almost every morning my hubby Bill and I cycle to the Ernest Coffee shop and meet our friends for a cup of the best coffee in town, Stumptown coffee. It’s a cool hangout and a younger crowd than other coffee spots in town. We might be the only patrons without tattoos!
The tunes are good and my feet dance under the table of their own accord. Speaking of dancing, Bill and I are taking Argentine tango lessons — not an easy dance by any means, but its HOT!! Tonight will be our third lesson and I am thrilled that Bill is digging it. He dresses up for the occasion in black jeans, a nice shirt and a splash of Armani.
Have you see the movie Assassination Tango with Robert Duvall? It’s a quirky film that we enjoyed immensely and inspired a spark of Tango in our blood.
My wish is to became proficient enough at tango, no matter how long it takes, and fly to Buenos Aires to tango with the locals. I hear the street food is dam tasty with chorizo-style hot dogs and the steaks are grilled to perfection, by all accounts. If anyone has been there and has some tips, I would love to hear about it.
- 3 pound of beets
- 2 Tbs butter
- 1 Tbs olive oil
- 1 large onion sliced
- 3 leeks white part only sliced
- 2 celery stalks chopped
- 1/2 Tbs fresh ginger chopped
- sea salt
- few grinds of fresh white pepper
- 2 quarts of chicken stock
- 1bay leaf
- 3 sprigs of fresh thyme
- fresh whipped cream for garnish
- rose petals
- snipped chives
- 1 Tsp ground allspice
- Preheat oven to 350º
- Wrap beets in foil and roast for an hour or more till tender when pierced with a fork.
- Cool beets then peel and chop in chunks.
- Melt oil and butter over medium heat.
- Add onion, leek, celery and ginger and cook stirring frequently till golden brown.
- Add spice and beet chunks and cook till they begin to stick to the bottom of the pan about 10 min or so.
- Add stock bay leaf and thyme bring to boil, then reduce heat, simmer and cook till veggies are tender about 25 minutes.
- Remove bay leaf and thyme and cool soup.
- working in batches puree soup, season to taste with sea salt and white pepper and return to clean pot.
- For the garnish
- place the rose petals in the center of the soup
- add a teaspoon of freshly whipped cream and sprinkle with snipped chives