Beet Soup by Lize

Our friend Lize is a fabulous chef. She's from South Africa and combines ingredients you would never think of but taste SO good.

I wish I had a picture of the soup. It was a gorgeous crimson color & tasted incredible. The hint of anise was decadent.

This would be absolutely gorgeous @ Thanksgiving or Christmas (add a basil leaf for the red/green color).

Serves 10
Prep Time: 5 minutes
Cook Time: 2 hours

Ingredients
5lb bag of beets
Chicken stock (make your own is best, see below - if you don't you'll need to add onion)
Anise seed (couple)
Salt/Pepper (to taste)


Directions
1. Cut off root & Rinse & Peel beets; Cook in a large pot of water(enough water so that it is covering the beets and about an inch above). Boil for 2 hours (until soft to blend)

2. While beets are boiling. Create stock.
a. Fill large pot with water (1/2 way full)
b. Add one white onion chopped
c. Add a few chicken legs
d. Boil until chicken is completely cooked through and falling off the bone.
e. Remove fat, skin & bones of chicken. Leave liquid in the pot.

3. Once beets are thoroghly cooked & soft add them to the stock (you may need to add "beet water" to the stock, you can play w/ this for the consistency of soup you want. Add in a couple Anise seeds & salt and pepper for flavor. Mix. Let it cool a bit.

4. In small batches, add into a blender and blend. Add blended soup into a soup turrain or dutch oven (so you can heat later when guests arrive).