May 1, 2013 | Soup
As you read this post, I’m enjoying my first day in Italy. I am here to lead a group of 10 on a food and wine adventure in Italy, starting with a few days in Rome, then heading south to Puglia to a cooking school in a castle. I’ve scheduled a few posts to run while I’m away, but will also be blogging all about my food and wine and adventures along the way (including a visit to Ireland after my time in Italy). I hope you’ll enjoy the armchair touring and consider joining me on the trip next year!I’ve been staring down a bag of beets from my CSA winter share for months now. Although I usually love roasted beets, for some reason I just wasn’t craving them this winter. But I did have a creamy beet soup at a friend’s recently and decided to make my own slightly healthier version of the soup. So how do you get a nice creamy soup without using heavy cream? Nonfat Greek yogurt, my new best friend!This soup is really simple – you just throw the ingredients into a pot, let it simmer until the beets are soft, then puree and stir in the Greek yogurt. The sweetness of beets can vary, so if yours aren’t quite as sweet as you’d like, throw in a pinch of sugar. Freeze leftovers for a rainy day!
- 1 pound red beets, peeled and cubed
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 2 cans chicken stock
- 2 bay leaves
- salt and pepper, to taste
- sugar, a pinch to taste, optional
- ½ cup nonfat Greek yogurt
- Combine the beets, onion, garlic, stock and bay leaves in a large stockpot and bring to a boil. Reduce heat and simmer until the beets are soft. Remove bay leaves and puree until smooth. Season with salt and pepper to taste and stir in the yogurt until it melts fully. Serve hot or cold.