A creamy potato soup recipe with a sweet reduction sauce made from beets. The recipe provides eay to follow directions.
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Servings: 6
Ingredients
4beets
1/2lemonjuiced
3tbspbutter
1oniondiced
4shallotsdiced
5large potatoescubed
3cupsvegetable broth
1tspsalt
1/2tsppepper
3cupsmilk
Instructions
Beet Reduction Sauce
Peel and cut the beets so that they will fit in juicer. Juice the beets.
In a saucepan, add beet and lemon juice. Bring to a boil and then lower to simmer.
As the juice continues a low rolling boil, keep watching it as it could burn.
Stir it often and once it reduces to about 1/3 cup remove for the heat and set it aside.
Potato Soup
In a large saucepan, melt the butter at a medium/high heat.
Add the onions and shallots, stirring for a few minutes. The onions and shallots will soften and start to caramelize.
Stir in the potatoes and cook for a few minutes.
Add the broth, salt and pepper. Bring to a boil then lower the heat so that it is lightly boiling.
Once the potatoes are tender, pour in the milk and cook for 3 minutes.
Remove from heat and blend the soup smooth using either a standard blender or a handheld kind. If the soup seems a little too thick, you could pour in some more broth as it blends until it reaches desired thickness.
Pour the soup in a bowl and add 1 tsp of beet reduction to each bowl.