Eatdrink #39 January/February 2013

№ 39 | January/February 2013 www.eatdrink.ca 9
Beet Potage with Chèvre and Smoked Egg
1 cup (250 mL) white wine
1 cup (250 mL) onion, chopped
1 cup (250 mL) carrots, chopped
4 cups (1 L) red baby beets, blanched, peeled
and chopped
½ cup (125 mL) olive oil
6 cloves garlic, chopped
2 lemons, juiced
6 cups (1.5 L) stock (add more as required)
½ cup (125 mL) butter
salt/pepper to taste
The
Pristine
Garnish
smoked egg
chèvre
basil pesto
1 In large pot, heat olive oil. Add onion and sauté
until golden brown.
2 Add garlic, carrots, and salt and pepper to taste.
Continue to sauté.
3 Add white wine, reduce.
4 In same pot, add beets and stock. Cover and
simmer until beets are tender.
5 Remove from heat, add butter, lemon
juice, and seasoning as desired. Blend
and strain. Consistency of soup should
be thick (pureed vegetables).
6 Garnish with smoked egg, chevre, and
basil pesto.
live
462 Cheapside Street (@ Maitland)
London, Ontario
519-433-4444
www.thepristineolive.ca
Smoked Egg:
1 Heat woodchips in pan until they
begin to smoke generously. Place
hard-boiled egg (peeled) in steamer
and place on top of pan. Cover and
remove from heat. Let sit for 2 hours.
Tip: If Potage is too thick, stir in more
stock.
Tasting Bar
Specializing in real, fresh, certified, Ultra Premium Extra Virgin Olive Oils,
Fused and Infused Olive Oils & Aged White and Dark Balsamic Vinegars
CERTIFIED FRESH, LABORATORY TESTED & SENSORY EVALUATED
Proud to be recognized by Tom Mueller,
author of Extra Virginity - www.truthinoliveoil.com
in the listing of “Great Olive Oils of the World”