Feel The Beet & Puree Your Heart Out On The Dance Floor
This soup equally cold as it is refreshing. For this recipe I used Victory Brewing Company, Golden Monkey. The blend of spicy and fruity in the Belgian-style tripel is the perfect complement to the earthy flavors of the beets. As a note, This beer is 9.5% abv and the alcohol is NOT boiled out, so enjoy the soup then dance your face off!
1 ½ cup fennel, sliced thin
1 T olive oil
1 garlic clove, crushed
8 oz beets
2 persian cucumbers, coarsely chopped
2 cups greek yogurt
8 oz Golden Monkey, or other spicy Triple
1 ½ T caper brine
1 T lemon juice
2 hard boiled eggs, grated
1 T fresh dill, minced
1 ½ t salt
Sauté the fennel and whites from the scallions in olive oil. A minute before the sauté is finished, add in the crushed garlic clove. Relocate contents of pan into a blender.
To prep your beets, cut the stems leaving 1 inch of the stem attached. Scrub well and put them in a pot. Cover with water and bring to a boil. Once at a boil, reduce heat and simmer until tender. Save the beet juice laced water. Put aside about a cup of diced beets and cucumbers to add in later for texture. Throw the rest into your blender with your sauté. Add a cup of the beet water and puree until liquefied.
Pour the contents of the blender into a large container, or bowl. Slice the greens of the scallions thin and add them. Stir in the yogurt, beer, caper brine, lemon juice, and dill. Finally, add the remaining beets, cucumber pieces, grated egg, and salt. Mix until combined. Put the soup into the refrigerator to chill. Once chilled, taste then add salt and pepper to taste if needed. Garnish with dill.