Beet Soup with Horseradish Creme Fraiche, Apples, and Watercress

By miss5elements

Restaurant:
Ubuntu, 1140 Main St., Napa, CA 707-251-5656

Executive Chef:
Jeremy Fox

Why we love it: The contrast of sweet beets with the unexpected bite of horseradish creme fraiche & watercress.

Ingredients

• 2 T +1t sherry vinegar, divided
• 1 T + 1/2t salt divided
• 1 T sugar
• 1 lb small red beets, trimmed
• 1/4 c EVOO
• 1/2 c chopped shallots
• 1/8 t ground ginger
• 2 c vegetable broth
• 1/2 c creme fraiche
• 1 T prepared horseradish, drained
• 1 t lemon juice
• Apples (about 2)
• 1 T grapeseed oil (or substitute EVOO if you can't find it)
• Salt & pepper to taste
• Watercress sprigs & extra EVOO, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 85mins
Adapted from instyle.com

Preparation

Step 1

1. In a med saucepan, combine 6c H2O, 1T vinegar, 1T salt, & sugar.
2. Reserve 2T of liquid.
3. Add beets to saucepan; bring to a boil.
4. Reduce heat & simmer for 45 min or until beets are tender.
5. Let cool to room temperature, then peel & dice.
6. In saucepan, heat EVOO over med-low heat.
7. Add shallots, remaining 1/2t salt & ginger.
8. Sweat until softened, about 8-10 minutes. DO NOT BROWN.
9. Add beets, broth, 2c H2O, & 1T vinegar to saucepan.
10. Bring to boil; reduce heat & simmer for 10 min.
11. Meanwhile, in a small bowl, combine creme fraiche, horseradish, remaining vinegar, & lemon juice.
12. Season w/salt & pepper.
13. Refrigerate until ready to use.
14. With a melon baller, scoop out about 12 balls from the apples, leaving peel intact.
15. Toss apple balls with reserved liquid. Set aside.
16. Working in batches, puree soup & grapeseed oil in a blender until smooth.
17. Season w/salt & pepper & ladle into individual bowls.
18. Garnish w/apple balls, creme fraiche mixture & watercress. Drizzle w/EVOO.