you gotta run, you gotta do what you can......it sounded right for now. i can't tell you how deeply in love i am with this soup, this cocktail, this side note of genius that has taken over my idea of what the color fuschia was... it's got a whole new ring to it. so easy to make & store & drink & serve.... you got to try this and tell me what happens. please don't spill it... then it will have another story entirely....
first - roast the beets.. golden, red, candy stripe... the red have the most beet sugar, they are the sweetest... cut the beets in half, place in baking dish (flesh down, skin up is preferable), massage with olive oil and love... on 400 roast for 40 minutes. you can keep skins on as they come off so easy once cooked (no struggles in the RM kitchen)... then in a soup pot... start with a chopped up yellow onion, a vegan bullion (repunzel is my favorite with sea salt), earth balance or a little butter (not too much b/c the beets are coming in with oil from before),the beets, 2 cups water or so, maybe a garlic clove if you want....let it all hang out on medium on the stove top. steep together... cook... be & after about 45 minutes let cool...
blend when cooled... add cream to taste... could be 1/4 - 1/2 cup... then the best part.. taste it!!! and garnish with a myriad of beautiful things... a dollop of creme fraiche, lavender goat cheese, pine nuts, pistachio nuts, edible flowers and the list goes on... so beet it. i mean really.. how beautiful is this soup? see you in the kitchenxxx