Root Soup Surprise

As I’ve written, I love eating and making soup. I rarely use a recipe. My soups usually begin with a veggie base of some kind and develop from there. All goes well, usually…except for this one time when I decided to make “root soup”.

Now I have no memory of where this idea came from but it is a creamy soup with a base of leftover mashed potatoes. I added chicken stock, cream, salt, and pepper. Then it was time for the other roots. I cleaned and cut up garlic, onion, carrots, turnips, parsnips, and a beet. 

Sounds pretty good, right?

Not so much.

You see, as the soup cooked, the veggies softened and melded with the potatoes…except for the beets. They stayed firm and chunky.

Not only that, but they also stayed saturated with color that “bled” into the surrounding soup. This created a fluorescent pinkish-looking potato soup.

But that wasn’t the worst of it. The beet chunks continued to ooze their red color so that each time you took a spoonful of pink soup, you would inevitably expose a piece of beet and the small bloody pool surrounding it.

Not appetizing.

We tried turning out the lights and eating by candlelight. But the image of bloody pools within each pink spoonful of soup was already etched on our corneas. 

We took our bowls into the kitchen and dumped them in the garbage. The rest of the pot soon followed. I hope we had some crusty, crunchy bread to eat.

I love the IDEA of “root soup”, just not with beets.

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