Beet-and-Tomato Soup with Cumin
Photo: P-A Jorgensen
Benjamin Leroux's terrific soup is an unexpected mix of beets, tomatoes and tomato paste; it has the flavor of a light borscht.
How to Make It
Step 1
In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.
Step 2
Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.
Step 3
Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.
Step 4
Ladle the soup into bowls and top with dollops of crème fraîche. Sprinkle with a little cumin and the parsley and serve.
