Beet Tomato Soup

I had to make this soup because I could not imagine how these two red fruits and vegetables would taste together. Now I know – unusual but very good. I used 1 cup of broth and 2 cups of wine instead of 4 cups of liquid which made a rich, thick soup.

INGREDIENTS

1    pound medium beets

3    tablespoons olive oil

4    medium shallots, chopped

1    can (15 ounces) diced tomatoes

1    teaspoon ground cumin

4    cups chicken or vegetable broth or dry white table wine or mix them

1    tablespoon tomato paste

¼   cup sour cream

      ground cumin for garnish

METHOD

Quarter the beets and place them into a large sauce pan. Cover the beets with water and cook over moderate heat until tender, about 20 minutes. Drain, cool slightly, peel and coarsely chop. Set aside.

Dry the sauce pan and place over moderate heat. Add the olive oil and, when warm, add the shallots and cook until tender, about 4 minutes. Add the tomatoes, cumin and chopped beets. Cook for 4 to 5 minutes, stirring occasionally. Mix in the broth and tomato paste, bring to a boil, reduce heat to a simmer, cover and cook for 8 to 10 minutes.

Using batches as needed, puree the soup in a food processor or blender and return to a clean sauce pan. Season the soup with salt and pepper as you think necessary (I didn’t), transfer to serving bowls and top with a dollop of sour cream. Sprinkle a bit of cumin on top before serving.

Adapted from a recipe in Food and Wine  magazine

Mushrooms and Eggs

INGREDIENTS

2    tablespoons butter

1    cup thinly sliced, quartered white onion

¾   pound sliced mixed mushrooms

4    slices rustic bread, ½ inch thick or equivalent

3    tablespoons olive oil

4    large eggs

      chopped flat leaf parsley for garnish (optional)

METHOD

In a large skillet, melt the butter over medium-high heat and add the onions. Cook and stir until they become translucent, about 5 to 6 minutes. Transfer to a large bowl and add the mushrooms to the skillet. Cook them, turning occasionally, until they begin to give off their moisture, about 4 to 5 minutes. Transfer to the bowl with the onions and mix well. Set aside.

Brush one side of the 4 bread slices with the olive oil and place onto a baking sheet. Place them under the broiler and toast until they are lightly browned, about 3 minutes. Remove from the oven and brush and toast the opposite side. Place each slice onto an individual serving plate and cover each slice with ¼  of the mushrooms and onion mix.

Fry each egg in the skillet ( see notes) to over easy, adding butter as required, and add to each serving plate. Sprinkle with the chopped parsley and serve.

Adapted from a recipe in Food and Wine  magazine.

*NOTES: I tried as many ways as I could to make good looking, round fried eggs without much success. Microwaving them in a porcelain dish then broiling came close, but the yolks slipped out when I put them on the toasts. What is needed is a round thing for inside of the frying pan to contain the egg during frying. I don’t have one yet.