Montebello Beet Soup

From Le Château Montebello, a Quebec resort on the Ottawa River, comes this creamy beet soup that adds enormously to the repertoire of this underappreciated vegetable. At Montebello, it’s served with a dollop of whipped cream; we use sour cream for less fat.

8 Beets (1-1/2 lb/750 g) 8
2 Potatoes 2
1 tbsp Olive oil 15 mL
1 Onion, chopped 1
1 tsp Medium curry powder or paste 5 mL
6 cups Chicken stock 1.5 L
1 tbsp Liquid honey 15 mL
1/4 tsp Salt 1 mL
1/4 cup Sour cream 50 mL
1/4 cup Finely chopped chives or green onions (optional) 50 mL


Peel beets and potatoes; cut vegetables into 1-1/2-inch (4 cm) cubes.

In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened. Add stock, honey and salt; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender. In blender or food processor, purée beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)

Return soup to clean saucepan; heat until simmering. Ladle into soup bowls. Garnish each with dollop of sour cream, and chives (if using).

Makes 8 servings.

Per serving: about 118 cal, 5 g pro, 4 g total fat (1 g sat. fat), 15 g carb, 2 g fibre, 3 mg chol, 692 mg sodium. % RDI: 3% calcium, 7% iron, 2% vit A, 13% vit C, 20% folate.