Start by caramelizing shallots. Ah, the aroma! It’s like your kitchen’s throwing a tiny party. Next, toss in some fresh beets, parsnips, and a sweet-sour apple. The apples add just the right amount of zing to the mix. Now, it’s time to get a little tipsy—your soup, not you (yet). Pour in some apple cider and white wine. The cider adds sweetness while the wine brings in that sophisticated flair.
As your soup simmers away, it’s time for the pièce de résistance: heavy cream. This is where your soup transforms from a humble blend of vegetables to a velvety delight. Then blend everything until smooth, and you’ve got a vibrant, rich Red Beet Apple Soup.
This Red Beet Apple Soup’s Creamy Toasted Walnut Pesto Hearts FTW!
Now, let’s talk about those Creamy Toasted Walnut Pesto Hearts. Toasting the walnuts is critical to the flavor. Watch those little nuts turn golden brown and release their nutty aroma. Your taste buds will thank you. So will the soup. Then mix the toasted walnuts with cream cheese and dill.
But we’re not done yet. Shape the pesto cream into little hearts. These adorable pesto hearts float on your soup. Consequently adding a charming touch to your culinary masterpiece. They’re cute, tasty, and bound to make anyone smile.
Whether you’re wooing a special someone or treating yourself, this Red Beet Apple Soup with Creamy Toasted Walnut Pesto Hearts will lift any occasion. Especially pretty, this soup is a stunner to brighten any winter table.
Red Beet Apple Soup with Creamy Toasted Walnut Pesto Hearts
Ingredients
For the Soup:
- 6 shallots
- 4 parsnips
- 1 lb fresh red beets
- 3 tablespoons clarified butter
- 1/3 cup dry white wine
- 2/3 cup apple cider or juice
- 2+ 1/3 cups vegetable broth
- 1 apple sweet-sour type
- 1 tablespoon freshly squeezed lemon juice
For the Toasted Walnut Pesto Hearts
- 1/2 cup raw walnut pieces
- 1/4 cup chopped dill
- 3+ 1/2 ounces cream cheese
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
Instructions
Make the Soup:
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Peel and dice the shallots.
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Peel the parsnips and beets. Cut into small cubes.
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In a large pot, melt the clarified butter. Add the shallots and saute until they start to brown.
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Add the chopped parsnips and beets. Stir for 2 minutes or so to sweat them.
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Add the wine and the apple cider or juice to the vegetables. Cook for five minutes.
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Add the broth and bring to a boil. Cover the pot, turn the heat down to low. Simmer for 35 minutes.
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Peel and core the apple. Chop into small pieces. Toss with the lemon juice.
Make the Toasted Walnut Pesto Hearts:
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Chop the raw walnuts into smaller pieces. Toast in a naked frying pan over medium heat. Remove from heat and let cool.
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Chop the dill into small pieces.
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Place the walnuts, the cream cheese, and the dill into a food processor and blend. Pulse in the olive oil.
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Season with kosher salt and freshly ground pepper to taste.
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Use a greased heart cutter to shape 4 hearts out of the mixture and set aside.
Finish the Soup:
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Turn the heat up to medium the pot and add the apple pieces. Stir in the cup of heavy cream.
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When the mixture starts to boil, turn the heat down. Let it simmer for 10 minutes.
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Transfer to the food processor or use an immersion blender to puree the soup.
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Season with kosher salt and freshly ground pepper to taste.
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While the soup is still hot, transfer it to four soup bowls. Top each with a Walnut Pesto Heart. Garnish with a sprig of dill and serve.
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If you have extra pesto left over, serve it on the side so guests can scoop extra into their soup if desired.
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