Golden Beet Bisque
4 medium to large golden beets, peeled
1 medium onion, quartered
2 garlic cloves, smashed
2 celery ribs, halved
4 quarts water
2 waxy potatoes, peeled and chopped
1/4 cup parsley, chopped
2 bay leaves
1 tablespoon pimiento or roasted red pepper, chopped
1/3 cup tomato sauce
2 teaspoons mustard seeds, in a spice bag or tied in a cheesecloth
1/2 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1/2 cup cashews blended with 1 cup water and strained through nut milk bag
3 tablespoon vegan buter, optional
1. Combine the beets, onion, garlic, celery and water in a large pot. Bring to a boil and reduce to simmer. Simmer for an hour. Remove the beets and quarter. Set aside. Strain the remaining broth, reserving the broth.
2. Return the beets and broth to the pot and bring to a simmer. Add the potatoes, parsley, red pepper, tomato sauce, mustard seeds, bay, thyme, salt, basil and oregano. Simmer for another 3 hours, uncovered, or until the liquid is reduced by 2/3 and the beets are tender.
3. Remove the bay leaves and mustard seeds. Process the beets through a food mill.
4. Blend the soup with the cashew milk. Return the soup to the pot, and bring to a simmer. Add the optional Earth Balance, if using.
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