Time: about 40 minutes
3 large red beets, peeled and cubed
1 large onion, chopped
4 cups vegetable broth
1 jalapeño pepper, seeded, chopped
4 tbsp crème fraîche
1 tbsp olive oil
salt and pepper to taste
- Heat the olive oil in a Dutch oven over medium-high heat. Add onion and sauté about 2 minutes or until tender.
- Add jalapeño pepper, red beet cubes, and broth. Stir well and simmer for 20 minutes or until beets are tender.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth. Season to taste with salt and pepper.
- Serve hot. Top each serving with 1 tablespoon crème fraîche. Swirl crème fraîche using the tip of a knife.