Citrus-Ginger & Carrot Borscht with Goat Cheese
In March, spring is a tease. Nothing new has arrived at the markets yet, and we all start to become uninspired by root veg. In his pureed borscht-of-sorts the citrus and ginger brightens beets and carrots into something almost springlike. Does the fact that it has beets in it classify it as borscht? Or is this borscht blasphemy?
It’s what we balanced on our knees while half-watching the Academy Awards, when W asked if he could be Buddha, and while sitting on the chair beside his bathtub, when he turned me into a chicken. Thanks to Sue from London, long time reader/supporter/cheerer on of my blog and steadfast commenter for passing this on.
Just look at that colour! The original was dolloped with sour cream, but since roasted beets and goat cheese (with toasted walnuts or pecans) make for my favourite salad, I assumed it would translate well into a steaming bowl of soup. (I was right.)
Citrus-Ginger & Carrot Borscht with Goat Cheese
adapted with thanks to Annie, by way of Sue.
canola or olive oil, for cooking
1 large onion, chopped
1 lb. carrots, peeled and coarsely chopped
1 Tbsp. grated fresh ginger
1 large garlic clove, crushed
3 medium beets (about 1 lb), peeled and coarsely chopped
6 cups chicken, beef or vegetable stock
grated zest of an orange
salt to taste
soft goat cheese or sour cream, for serving (optional)In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.
Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.
Serves 4-6.
One more thing: Are you single? Like to eat?
My friend Patrick, a real-life chef who trained at the Cordon Bleu and now owns InterCourse Chef Services has offered DwJ readers a discounted rate on his Hands-On Cooking Class for Singles (or could it be called a hands-on singles cooking class?) this coming Thursday, March 11th at the Cookbook Company. The normal fee for the class is $100, but if you email Patrick and tell him you heard about the class here, you’ll only pay $80. It’s a great opportunity to mix and mingle with other singles, have some wine and learn a thing or two about cooking great food.
Bonus: one of the participants that registers by mentioning this blog will win a free enrollment, so by registering you may get in for free. To register, email Patrick at patrick@inter-course.ca (don’t use the PayPal sign up option on the website or you’ll miss out on the discount.)
March 07 2010 | soup | 23 Comments »
