I love working with pickled foods. They assume the flavors of whatever you've preserved them in. The beats used in this soup were pickled in a mixture of apple cider vinegar, onions, and dill.
Inspired by the gutsy-colored flowers starting to pop up everywhere, I decided to make this vibrant soup. It has a powerful sweetness and earthiness — just the kind of flavors to excite you for a new growing season. If you don't have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt. Enjoy!
Today's yard harvest included cat's ear, dandelion, and chive shoots.
• 4 cups pickled beets, drained • 3 cups water • 2 onions, chopped • 2 cloves garlic, chopped • 3 tablespoons butter • 4 tablespoons maple syrup • 1 bay leaf • 4 tablespoons heavy cream • small handful of fresh greens • a few handfuls of torn cornbread, toasted in the oven until golden brown
In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes. Add the beets and maple syrup, stir, and cook for a few more minutes. Add the water and bay leaf. Simmer 30 minutes. Remove bay leaf and blend with a blender or hand mixer. Add the cream and season to taste with salt and pepper. Serve with greens and cornbread croutons.