Preheat oven to 350 degrees F.
Wrap beets in aluminum foil and roast until tender when pierced
with a fork, approximately 1 hour. Remove from oven and let cool. Peel beets. If desired, cut 1/4 of one (1) beet into 1/4-inch
cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces. Check out my tutorial on
Oven-Roasted Fresh Beets.
In a heavy saucepan over medium-high heat, warm the butter and olive oil. Add the leek, onion, and
celery; cook approximately 13 minutes, stirring frequently, until just beginning
to brown. Stir in ginger, allspice, white pepper, and beet pieces. Cook until
the vegetables just begin to stick to the bottom of the pot, stirring frequently, approximately 7 minutes.
Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring just to a boil, then reduce heat to low,
cover, and simmer until vegetables are very tender, approximately 25 minutes.
Remove bay leaf, thyme sprig, and parsley sprig and discard. Remove soup from heat and let cool slightly.
Working in batches, puree the slightly cooled beet soup in the blender or food processor with the cream.
Season to taste with salt and pepper. Can be
made one (1) ahead. Cool slightly, cover, and refrigerate.
To serve, gently rewarm the soup (do not boil).
Divide soup between two (2) bowls. To garnish soup, spoon
the crème fraiche into one corner of a resealable plastic bag. Cut tip off corner and pipe heart atop each serving of soup.
Makes 2 servings.
