Bloody Night Soup (Roasted Beet Soup) #SoupSaturdaySwappers

 This soup made with roasted beets is not only delicious it is also a great Spooky Soup to warm you up on a chilly Halloween night....

We are sharing Spooky Soups to celebrate Halloween with the Soup Saturday Swappers.......

Soup Saturday Swappers is a fun, friendly group that gets together on the 3rd Saturday of each month to share a soup/stew recipe based on a theme or ingredient chosen by one of the members.  If you are a food blogger and would like to join in the fun, just comment below with your blog url and I will invite you.

Let's take a look at the Scary, Spooky, Spectacular Soups being shared today:

• A Spooky Cat Pasta Lentil Soup by Sneha's Recipe
• Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime
• Bat Wing Soup by Making Miracles
• Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm
• Garlic Soup with Gruyere Cheese Toasts by Karen's Kitchen Stories
• Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla
• Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

What a fun line up.....We could enjoy a spooky soup for the entirety of Halloween week!!

This soup was served up as the first course at the Halloween Themed Birthday Bash we had for the Angel Face.  It was followed by Zombie Eyes,  Spaghetti, Mashed Potato Ghosts in Swamp Water, Roasted Haunted Forest of Trees and Strawberry Cheesecake Brain.  

That is supposed to be a ghost floating in that pool of blood.....what can I say...I am not very artistic LOL.   Perhaps you will do better with your dollop of sour cream.  It looks more like a jelly fish to me.

Soup, Beets, First Courses

Soup

American

Yield: 8 Servings

Author: Wendy Klik

Print

Bloody Night Soup (Roasted Beet Soup)

This soup made with roasted beets is not only delicious it is also a great Spooky Soup to warm you up on a chilly Halloween night....

Prep time: 20 MinCook time: 2 H & 10 Minactive time: 1 HourTotal time: 3 H & 30 M

Ingredients

• 6-8 beets (you want about 1 1/2 lbs)
• 1T. olive oil
• salt and pepper, to taste
• 3 t. butter
• 3 t. olive oil
• 3 leeks, white and light green parts, washed well and chopped
• 1 lg. stalk celery, chopped
• 1/2 t. ginger paste
• 1/4 t. allspice
• 1/4 t. white pepper
• 4 c. chicken stock
• 4 c. water
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs parsley
• 2/3 c. heavy cream
• sour cream for topping

Instructions

1. Trim the stem and leaves from the beets and place onto a double sheet of aluminum foil big enough to enclose the beets.  Drizzle with 1 Tablespoon olive oil and season with salt and pepper.  Enclose the beets in the foil and place in a preheated 375* oven for an hour, until easily pierced with a fork. 
2. Remove the skins by running under cold water, they should slip right off.  Slice beets into 1/2" pieces.  Set aside.
3. Melt butter and 3 teaspoons of olive oil in a large soup pot.  Add the leeks and celery.  Cook, stirring occasionally, until softened and starting to brown, about 10 minutes. 
4. Stir in beets, ginger, allspice and white pepper.  Cook, stirring often, for another 10 minutes.  Add the chicken stock and water, bay leaf, thyme and parsley.  Bring to a boil, reduce heat, cover and simmer until vegetables are very tender, about half an hour.
5. Remove the bay leaf, thyme and parsley sprigs and discard.  Using a heavy duty blender or immersion blender puree the soup until smooth.  Stir in the cream and serve with a dollop of sour cream on each serving, if desired.

Notes:

Adapted from a recipe found in Bon Appetit

Calories

193.14

Fat (grams)

14.02

Sat. Fat (grams)

6.55

Carbs (grams)

13.25

Fiber (grams)

1.53

Net carbs

11.72

Sugar (grams)

7.12

Protein (grams)

4.86

Sodium (milligrams)

273.86

Cholesterol (grams)

30.89

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