We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. This elegant, creamy soup may seem indulgent, but it contains no cream at all—it’s simply puréed vegetables.
Special equipment: Use a mandoline to create the beet chips. If you don’t have one, just use a vegetable peeler to make beet strips.
You will also need a deep-frying/candy thermometer for the beet chips.
Game plan: Make this soup vegan by replacing the butter with olive oil.
This recipe was featured in our Valentine’s Day story.
For the beet crisps:
Beverage pairing: A medium-bodied Austrian Grüner Veltliner would be a nice match with the earthy cauliflower and beet elements of this dish. Try the 2005 Hiedler Grüner Veltliner Löss.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...