Beets! Beets! Beets!

We have had an unbelievable number of beets at our house this season. The farm share is just overflowing with them, and our friends who are splitting the share with us are just not big beet fans. It's been such a busy month, what with moving twice and all, I have simply not had a chance to enjoy them properly. But that is the best reason to make soup!

My favorite beet soup is one I have been making since college: Beet and Fresh Dill. Tyler's step-father is a beet lover, and he has specifically requested this soup on occasion. But I have also garnered the attention of some very picky eaters with this recipe. I consider the latter to be a particularly impressive personal victory!

What you will need:
2 T olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
5(ish) small/medium beets, peeled and diced
2 small white potatoes, peeled and diced
15 oz can chopped tomatoes
4 cups vegetable stock 
1/2 lemon, juiced
1 bunch fresh dill, chopped
salt/pepper, to taste

Sautee onion, celery and carrot in oil over medium heat in a heavy-bottomed pot until onion begins to appear translucent.

Add a healthy pinch of salt and pepper at this stage.

Note: translucent onion looks like this!

Add beets and potato to the sautee pan. Cook for 4-5 minutes.

Add tomatoes (including liquid), stir, and cover pan. Steam for 5 minutes like this (check/stir occasionally so as not to burn).

Add vegetable stock.

Bring to a boil, and then simmer until all vegetables are fork tender.

Note: proper "fork tender" carrot, beet, and potato

Take pot off heat and let cool. Get a large bowl and a blender ready. Start ladling soup into blender. Only fill blender half full- you will have to do this in batches. Each "batch" should consist of half vegetables and half liquid. It's OK if there is extra liquid at the end- reserve it in case the puree needs to be thinned. Blend each batch until silky- about 1 minute per batch.

Pour each blended batch into the large bowl. After blending, the soup should look like a puree but should not hold its shape if you stick your spoon into it. Thin as necessary with any excess stock. Add lemon juice and dill. Stir. Adjust salt/pepper or add more lemon to taste.

If you can't eat all the soup, it freezes really well! My darling friend, Alexandra, likes to freeze her soups in single-serving portions, which works great for packed lunches on the go! Just let soup cool and then pour into freezer bags- heavy duty ones with a good seal so they don't leak! Then freeze lying flat (they store more efficiently this way).