Roasted Beet Soup

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1 pound beets, whole
1 bunch  fresh thyme
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 bay leaf
2 cloves garlic, minced
6 cups chicken stock,
2 tablespoons red wine vinegar
2 oz apple juice
Salt and pepper to taste
Creme Fraiche

Heat oven to 400 degrees F.
Wash beets well and toss in a large bowl with half of the olive oil and a
liberal amount of salt and pepper. roast until the beets are tender, about 1
hour. Reserve at room temp. Once beets have cooled to room temp peel them
and cut into quarters.  Reserve.
In a large heavy bottomed pot over medium heat, add the remaining olive oil.
Sauté onion, carrots, garlic, and thyme sprigs and cook until caramelization
begins.  Add the chicken stock and apple juice and continue to cook another
15- 20 minutes or until all vegetables are fork tender Remove the thyme
sprigs. Add beets and season with salt and pepper. Garnish with creme fraich