INGREDIENTS

• 5 beets
• 3 teaspoons olive oil, divided
• Salt and pepper
• 1 small leek, white and light green parts sliced
• The leaves from 4 stems thyme
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Crème fraîche for serving

PROCEDURE

Preheat the oven to 400 degrees F.  Peel and dice the beets, and place them on a parchment-lined rimmed baking sheet.  Toss with 1 teaspoon of olive oil, and salt and pepper.  Roast for 35 to 40 minutes, until tender to the point of a knife. When the beets are roasted, add the remaining 2 tablespoons olive oil to a large stockpot.  Add the sliced leeks and season with salt and pepper, and the leaves of thyme.  Sweat on medium-low heat until the leek is tender, but not golden.  Add the beets, vegetable broth, and lemon juice, and bring to a boil.  Use an immersion blender to purée the soup.  Ladle into bowls, and top with a dollop of crème fraîche.  Bon app!print this recipe