It called for apple-mint crema, but there was no recipe for it. Do you recall what you used or how you made it?
Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema
Recipe By : Executive Chef Craig Hetherington
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 pound medium beets -- stems removed4 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup thinly sliced yellow onion
1/4 cup carrot -- small dice
1/4 cup celery -- small dice
1 teaspoon minced garlic
6 cups chicken stock
1 ounce pomegranate juice -- (1 to 12)
1/2 cup pistachio nut -- toasted and crushed
Apple-Mint Crema
Preheat oven to 375 degrees F.
In a bowl, place the beets, 2 tablespoons of oil, salt and pepper, and toss to combine. Spread the beets on a baking sheet and roast until caramelized or tender in the middle, about 1 hour. Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into ½-inch cubes.
In a medium, heavy pot, heat remaining olive oil over medium-high heat. Add the onions and sauté until tender, about 4 minutes. Add the carrot and celery, and sauté until tender, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the roast beets, pomegranate juice and stock. Bring the soup to a boil and reduce the heat to medium-low and simmer for 20 minutes. Turn off the heat and let cool slightly.
With a hand immersion blender, or in batches in a blender, puree the soup. Serve hot or refrigerate until cold, at least 2 hours and serve chilled.
Top either hot or chilled soup with the apple-mint crema and toasted pistachios.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=124182
Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema
Recipe By : Executive Chef Craig Hetherington
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 pound medium beets -- stems removed4 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup thinly sliced yellow onion
1/4 cup carrot -- small dice
1/4 cup celery -- small dice
1 teaspoon minced garlic
6 cups chicken stock
1 ounce pomegranate juice -- (1 to 12)
1/2 cup pistachio nut -- toasted and crushed
Apple-Mint Crema
Preheat oven to 375 degrees F.
In a bowl, place the beets, 2 tablespoons of oil, salt and pepper, and toss to combine. Spread the beets on a baking sheet and roast until caramelized or tender in the middle, about 1 hour. Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into ½-inch cubes.
In a medium, heavy pot, heat remaining olive oil over medium-high heat. Add the onions and sauté until tender, about 4 minutes. Add the carrot and celery, and sauté until tender, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the roast beets, pomegranate juice and stock. Bring the soup to a boil and reduce the heat to medium-low and simmer for 20 minutes. Turn off the heat and let cool slightly.
With a hand immersion blender, or in batches in a blender, puree the soup. Serve hot or refrigerate until cold, at least 2 hours and serve chilled.
Top either hot or chilled soup with the apple-mint crema and toasted pistachios.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=124182