Montebello Beet Soup . . .

From Le Chateau Montebello, a Quebec resort on the Ottawa River, comes this creamy beet soup that adds enormously to the repertoire of this under-appreciated vegetable. At Montebello, it's served with a dollop of whipped cream; we use sour cream.


  • 8 beets, (1-1/2 lb/750 g)
  • 2 potatoes
  • 1 tbsp (15 mL) olive oil
  • 1 onion, chopped
  • 1 tsp (5 mL) medium curry powder or curry paste
  • 6 cups (1.5 L) chicken stock
  • 1 tbsp (15 mL) liquid honey
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) sour cream
  • 1/4 cup (60 mL) finely chopped chives or green onions, (optional)



       Peel beets and potatoes; cut vegetables into 1-1/2 inch cubes
       In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened. Add stock, honey and salt ; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender.

       In blender or food processor, puree beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)


       Return soup to clean saucepan; heat until simmering. Ladle into soup bowls. Garnish each with dollop of sour cream, and chives (if using).