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