Chef Hetherington serves up Roast Beet and Pomegranate Soup with Spiced Apple-Mint Crema

December 13, 2:59 PMSeattle Food ExaminerTraca Savadogo

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TASTE Restaurant's Executive Chef Craig Hetherington



This delicious soup reflects the colors of the season: garnet beets are pureed silky smooth and topped with a swirl of luscious apple-mint crema.  Dust the top with verdant crushed pistachios and serve hot or cold.  This soup is perfect for your holiday table.


For other recipe ideas see:
Smoked Salmon Pinwheels
Washington Pear and Sparkling Wine Soup Shots
Savory Winter Vegetable Gratin
Sauteed Mushrooms with Truffle, Egg and Parmigiano
Pumpkin Custard with Rum-raisin Compote
Apple Bread Pudding
Cranberry Tart with Polenta Crust



Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema
Courtesy of Executive Chef Craig Hetherington


Makes 4 servings

1 pound medium beets, stems removed
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup thinly sliced yellow onion
¼ cup small diced carrot
¼ cup small diced celery
1 teaspoon minced garlic
6 cups chicken stock
1-12 ounce pomegranate juice
½ cup toasted crushed pistachios
Spiced apple-mint crema for garnish (recipe below)

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.


Apple-Mint Crema

½  Granny Smith apple, cored
½ cup sour cream
¼ cup fresh chevre
½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon mint, chopped
1 teaspoon sage, chopped

Core and small dice apple.  Lightly sauté apple in extra virgin olive oil.

In a small bowl, combine the sautéed apples and remaining ingredients.  Stir to combine.

Chef’s note: Pomegranate juice can be found at most health food stores and or grocery store in the cold beverage display.