Beet Soup with Caraway

beet buttermilk caraway dill leek food lover's cleanse 2015 soup healthy

Sara Dickerman

4 Servings

Source

Ingredients

1 tablespoon olive oil

1 tablespoon caraway seeds

1 medium onion, coarsely chopped

1 leek, white and pale-green parts only, thinly sliced

Kosher salt and freshly ground black pepper

½ Big Batch of Oven-Steamed Beets (click here for recipe), chopped

1 cup buttermilk, divided, plus more for serving

Fresh dill sprigs, cracked pepper (for serving)

Method

Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5–7 minutes.

Add beets and 2½ cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15–20 minutes.

Let mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.