Ginger Golden Beet Bisque with Crispy Shallots
To celebrate Earth day, we are building a plant based menu. Usually, we would start with soup or salad, but I remembered the age old axiom: you don’t win friends with salad. Ginger Golden Beet Bisque is the soup course. The vibrancy of golden beets is accentuated by the addition of fresh turmeric. Ginger gives a bit of bite. And, Agave rounds out the sweetness of the beets. It’s rich and refreshing at the same time. If you really want to make an impressive presentation, make a red beet puree to drizzle on top as a garnish.
Being a smooth soup, it needs a crunchy accompaniment. Crispy shallots do the trick nicely. We loosely coat them with a spiced flour mix, and, deep fry. I haven’t tried them in an air fryer. I suppose they would work. But, I’ve found you get better better results from oil in most cases. If you are using a healthier oil, the health effects shouldn’t be a major concern. Go for an oil that is low in saturated fat, like canola or grapeseed. Or you could use something like olive oil or avocado oil which are high in antioxidants. Just be careful of the heat, and, pick one that has a high smoke point.
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Don’t put down beets.
For those of you who thought borscht was the only thing to do with beets, Ginger Golden Beet Bisque will have you looking at the vegetable in a whole new light. This recipe plays up the natural sweetness instead of smothering it with savory additions and a dollop of sour cream. Golden beets have been around for a long time, but they are not as common as their crimson brother, which is a shame. Experience beets in all their varieties. They should be exalted instead of derided alongside turnips. Just, don’t forget you had beets if you don’t want a surprise later. Luckily, golden beets have a lighter color.
Ginger Golden Beet Bisque with Crispy Shallots
Ingredients
- 1 Lb golden beets, peeled and chopped
- 1 cup chopped sweet onion
- 2 Tbsp fine diced fresh ginger root
- 1 tsp peeled turmeric root
- 1/4 cup agave syrup
- 1 pint coconut milk
- 1 quart orange juice
- 1 each cinnamon stick
- 2 each cardamom pods
- 1 each bay leaf
- coconut oil to cook
- salt and pepper to taste
- For the crispy shallots
- 1/2 cup thin sliced fresh shallots
- 1/4 cup coconut milk
- 1 cup flour
- 2 Tbsp corn starch
- 1 Tbsp spice mix of cumin, coriander, turmeric, salt, and pepper
- Oil to fry the shallots
Instructions
- Heat coconut oil in a large pot over high heat. Add in Onions and ginger. Stir occasionally and cook until translucent.
- Add the beets. lower the heat to medium. Add in cinnamon stick, bay leaf, turmeric, and cardamom pods. Stir a couple times. Continue cooking about 5 minutes with intermittent stirring.
- Add in the agave and juice. Turn up the heat and bring to a boil, then back off to a simmer. Stir from time to time to prevent sticking.
- Reduce the volume of liquid by 1/2. Check to make sure the beets are cooked well. They should be soft.
- Add the coconut milk and return to a boil. reduce the liquid by 1/4.
- Remove from the heat and fish out the cinnamon stick, cardamom pods, and bay leaf.
- Blend the soup on high speed in a heavy duty blender. Season with salt and pepper.
- For the shallots: soak the thinly sliced shallots in coconut milk for about 30 minutes. You can do this before you make the soup.
- Mix the spices, flour, and cornstarch in a bowl.
- Heat frying oil in a heavy pot or fryer to about 350. Line a pan or plate with paper towels.
- Strain the milk from the shallot, but leave some on for binding. Toss the shallots in the flour mix. Shake off extra flour and put the shallots in the fry oil carefully. If you have a basket, use it, otherwise you will have to fish out the shallots with a spider or slotted spoon.
- When the shallots are golden brown, remove from the heat and allow to drain on the paper towels.
- Serve the bisque hot with the shallots as a garnish or on the side.