Saturday, July 21, 2007

Beet and Beaujolais Soup

Seasonal Recipe of the Week
Here is a recipe for an unusual cold soup with a medley of great flavors from Sarah Leah Chase's Nantucket Open House Cookbook. She says you can serve it hot or cold but I say cold all the way. It’s a rich dark color, so don’t wear your beige linen trousers while serving!

8 medium beets, peeled and cut into 1/2 inch dice
1 small red onion, chopped
1 ripe pear, peeled, cored and cut into 1/2 inch dice
3 tablespoons uncooked white rice
4 1/2 cups water
1 tablespoon sugar
3 tablespoons raspberry vinegar
2 cups Beaujolais wine
salt and pepper to taste
2 teaspoons finely grated lemon zest
Crème fraiche or sour cream for garnish

Place beets, onion, pear, and rice in a large saucepan. Add water and heat till boiling on high heat. Reduce heat and simmer uncovered till beets are tender, about 30 minutes. Stir in sugar, vinegar, and wine. Puree in batches in the blender and season with salt and pepper. Strain puree through a fine mesh strainer and stir in lemon zest. Chill at least 3 hours. Chill bowls as well! Garnish with crème fraiche or sour cream.