What you see above is the nicest day in Seattle ever. Mike and I were there last week to meet our new niece, who divides her time between eating, sleeping and being adorable. We spent most of the week in Bellingham, a couple hours north of Seattle, but we did spend our last night downtown where we had this awesome view from our hotel.
Even though we didn't do much eating in Seattle, I'm writing about it because we had a few incredible dishes I have to mention, and because Seattle inspired this velvety beet soup.
After reading this article about the egg craze among Seattle chefs, we were determined to try the lamburger meatball (there's a video clip in the article--watch and you'll understand) at Andaluca. It's a soft boiled egg wrapped in ground lamb. Enough said. The restaurant has a great tapas menu including a Middle Eastern-spiced meat patty made with juicy duck meat...really original.
On my sister-in-law's excellent recommendation, we ended up at Lola, where we had our favorite dish of the whole trip: grilled octopus with morel mushrooms, ramps and a poached egg on top (I think it's only on the menu while the veggies are in season). I've never seen so many of the northwest's seasonal morels in one dish, and the octopus was perfectly charred. We want to recreate this one at home, although we won't have the same gorgeous ingredients.
And finally, beet soup. You see a lot of beets in the Pacific Northwest (back me up on this, Seattlites?). That's fine with me, and the ubiquitous pairing with goat cheese is only common because it's truly delicious. Our first day home, we wanted a meal with lots of healthy veggies, so Mike suggested one of our favorite creamy soups...with beets. I'd never done anything with pureed beets, but I consulted a few cookbooks and learned that it works beautifully.
This particular recipe is adapted from Passionate Vegetarian and is loaded with Indian spices. I gave it a nice amount of heat too. No goat cheese in the soup, but I did save my beet greens and made a "northwest omelet" with the sauteed greens, garlic and plenty of chevre. I think the turmeric intensified the color and turned the soup more blood red than beet red. Consider this as part of a Halloween supper in a few months, perhaps.
Love your beets? Try this pink risotto, Double Beet Penne, Beet & Goat Cheese Salad, or Smoked Fish and Beet Salad.
Indian-Spiced Beet Soup
Adapted from Passionate Vegetarian by Crescent Dragonwagon
The cumin is a big flavor here, so I think toasting and grinding it fresh (with an electric spice grinder or mortar and pestle) is worthwhile. If that doesn't work for you, use 2 tsp. of ground cumin. Jalapenos aren't very hot (especially with seeds removed), but use the smaller amount if you need to keep the soup mild.
Serves 4 to 6
4 medium beets
2 Tbs. olive oil
1 1/2 medium red onions, chopped
Coarse salt and freshly ground black pepper
2 to 3 jalapenos, seeded if desired and chopped
2 to 3 tablespoons minced fresh ginger (use smaller amount for less heat)
1 Tbs. cumin seeds, toasted for 3 minutes in a dry skillet and ground
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. crushed red pepper (or to taste)
7 cups reduced sodium vegetable broth
2 Tbs. honey
1 (14 oz.) can diced tomatoes (no salt added, if possible)
1/4 cup uncooked basmati rice
3/4 tsp. garam masala
Sour cream for serving
Chopped fresh cilantro for garnish
Preheat oven to 425 degrees. Scrub and trim the beets, leaving 1 inch of stems attached. Wrap in a foil pouch and seal edges tightly. Roast on a baking sheet for 75 to 90 minutes, or until very tender. Open pouch and, when beets are cool enough to handle, rub the skin off with your fingers. Cut into small cubes.
While beets roast, make the soup: In a large pot or Dutch oven, heat the oil on medium low. Add the onions, season with salt and pepper, and cook until very soft, about 10 minutes. Add the jalapenos and ginger and cook 3 more minutes, stirring often. Add the cumin, turmeric, coriander and crushed red pepper and cook 2 minutes more, stirring continuously. Add the broth, tomatoes and 1 Tbs. of the honey and bring to a boil. Add the rice. Reduce the heat to low, cover and simmer for 25 minutes.
Add the chopped beets to the soup and remove from heat. Using a handheld immersion blender (or working in batches with a regular blender), puree until you have a smooth consistency. Put soup over medium-high heat and bring to a bare simmer. Stir in the garam masala and remaining honey. Taste for seasoning and add salt and pepper as needed. If soup is thicker than you like, add a small amount of water. Ladle into bowls and garnish with sour cream and cilantro.