This was one hundred percent a Larry dinner. We’re both suffering from the flu, and I’ve got an ear infection on top of it, so we’ve been living mostly on pho from a local restaurant.
Larry decided he was tired of take-out, and since we have a ton of beets right now from our farm share, he took it upon himself to make this soup. I didn’t help at all, other than to give advice about the immersion blender.
I was surprised this came out of a book about Moroccan food – I think of beet soup as being Polish or Russian. It’s very simple, mainly just beets and potatoes with some ginger and pepper for seasoning. I would have been happy with even more ginger (maybe even a generous portion of fresh ginger), but it’s a good, hearty soup. Soothing, creamy, very beet-y, and it’s a hot beet soup, instead of cold borscht. Larry added a dollop of creme fraiche to the top, which I thought was a perfect addition, and paired it with some nice garlic bread.
- Beet Soup with Ginger (Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora, p. 74)