Beet and Crème Fraîche Soup

14 Jan

My mom gave me this recipe. It was a really tasty soup, but the color is so weird. It’s the color of hooker nail polish – magenta-y pink. The taste is wonderful, though!


  • 1 pound beets
  • 2 cups crème fraîche
  • 2 T dark Karo
  • 2 large cloves of garlic, pressed or minced
  • 2 T butter
  • 2 T lemon juice
  • 1 tsp kosher salt
  • 1 tsp black pepper, freshly ground


Saute garlic in small fry pan with butter until just translucent. Trim tops from beets and clean off any dirt under running water, place beets in a large pot. Cover with water and boil until tender, 30 to 40 minutes. Save 2 cups of beet water and set aside. Cool beets and peel by slipping skins off under running water.

Slice beets and cut into small julienne. Place 2 cups of strained beet water into bowl, add crème fraîche, Karo, lemon juice, sauteed garlic, salt, pepper, add beet julienne and stir well.

Place soup in an air tight container and store in the refrigerator overnight, allow it to come to room temperature before serving the next day.

* Note: Buttermilk may be substituted for crème fraîche, but soup will not be as tasty. See crème fraîche recipe below. It is very easy to make.

Crème Fraîche


  • 1 qt half and half
  • 1 cup whole milk buttermilk


Mix buttermilk and half and half well in a clean 1/2 gallon jar with lid (plastic or glass). Place lid on jar, do not tighten, leave it slightly loose.

Place jar on top of refrigerator or on the highest shelf possible in the kitchen and leave it there until the crème fraîche coagulates.

*Note: Do not use non-fat buttermilk. It will take the half and half too long to coagulate and may sour first.

The flamboyant soup:


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Posted by on January 14, 2012 in Uncategorized


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