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Caramelized Onion And Parsnip Carrot Soup With Beet Splash

soups

1 tablespoon olive oil
2 onions; sliced
4 each carrots and parsnips; peeled and coarsely chop
4 baking or Yukon gold potatoes; coarsely chopped
8 cups chicken or vegetable stock
1/4 teaspoon each salt and pepper
----BEET SPLASH----
1 unpeeled beet; trimmed
1 cup plain yogurt or sour cream

Serve this soup in wide, flat bowls such as pasta bowls. The Beet Splash on the soup is sensational, and so easy, but give picky youngsters the option of forgoing it. If you are not using it at all, save half of the caramelized onions for the garnish. BEET SPLASH: Wrap beet in foil and roast in 400ºF oven for 1 to 1 1/2 hours or until tender when pierced with knife. Let cool slightly, rub off skins. In food processor, purée until very smooth. Mix in yogurt. Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat; cook onions, without stirring, for 3 minutes or until starting to brown. Reduce heat and cook, stirring occasionally, for about 20 minutes or until very brown and liquid is evaporated, adding up to 1/2 cup water if necessary to prevent burning. Stir in carrots, parsnips and potatoes. Add stock; bring to boil. Reduce heat, cover and simmer, stirring often, for 25 minutes or until tender. Stir in salt and pepper. Transfer to blender, food processor or food mill; purée until smooth. (Make ahead. Cover and refrigerate soup and Beet Splash separately for up to 2 days; reheat soup to serve, adding more stock or water if too thick.) Ladle into bowls. Using spoon or squeeze bottle, make Beet Splash zigzag across each.

Contributor: Canadian Living Magazine - October, 1999

Yield: 8 to 10 serving

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