Saturday, August 26, 2006

Beet Soup

This is the best:

Take 3 or 4 beets and cut the stems off. Boil them whole, in their skins until their really soft. Let them cool. Slip the skins off and chop them into little pieces, almost like you've minced them. Mix them with a cup of plain yogurt (if you live in the Bay Area I cannot recommend Straus Family Creamery's whole milk yogurt highly enough), a minced shallot, a dash of cumin, and salt and pepper. Let it refrigerate for a few hours and serve it garnished with fresh dill.


1 comment:

Anonymous said...

i can't wait to try it.