Creamy Beet With Dill Soup

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Step: 1

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Step: 2

Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

Step: 3

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Step: 4

Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

Step: 5

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.

Step: 6

Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Step: 7

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Per Serving: 152 calories; protein 3.3g; carbohydrates 12.8g; fat 10.4g; cholesterol 26.2mg; sodium 101.4mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.