Sous Vide Beet Soup with Caraway and Yogurt
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 tablespoon extra virgin olive oil
1 1/2 teaspoons caraway seeds
1 medium onion, diced
1 leek, halved and thinly sliced
2 pounds red beets, peeled and chopped
1 bay leaf
3 cups chicken broth, water, or a mixture of both, warmed
1/2 cup whole milk yogurt, plus extra for serving
Apple cider vinegar
Fresh dill fronds
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the caraway seeds. Toast the seeds until they begin to crackle and pop, about 1 minute. Add the onion, leek, and a pinch of salt. Sauté until the onion and leek are soft and translucent, 5 to 7 minutes. Let cool.
Combine the onion mixture, beets, bay leaf, and 1/2 teaspoon salt in a large bowl. Mix well and then divide between two large zipper lock or vacuum seal bags. Seal using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bags from the water bath and transfer their contents to a large bowl or pot. Add the chicken broth and blend using an immersion blender. (Alternatively, transfer the beet mixture to a blender in batches. Cover the beets with broth and blend until smooth.)
Stir in the yogurt, and thin with additional broth or water if desired. Season the soup with vinegar and salt. Serve with a dollop of yogurt and a few dill fronds.