Sous Vide Beet Soup with Caraway and Yogurt

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

• Kosher salt

• 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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

• 

  Step 2

  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.

• 

  Step 3

  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.

• Step 4

  Place the bag in the water bath and set the timer for 2 hours.

• Finishing Steps

• 

  Step 0

  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.)

• 

  Step 1

  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.

Latest Comments