Beautifully Broken Bisque

Beautifully Broken Bisque
BY RUSSELL EDGINGTON
MAKE
I may be the oldest vampire walking the earth, but when my one
love, Talbot, was alive, he was the master of our house. What
care he poured into our collection of Celtic, Norse, and German
antiques. He even found those stunning silver doors from the
estate of Countess Elizabeth Báthory, Hungary’s most famous
serial killer. He loved telling guests the story of how she bathed
in the blood of virgins. In addition to keeping such a beautiful
home, he created the most legendary dinner parties. I ache for
Talbot whenever I think of his warm bisque garnished with a
flourish of English rose petals.
2 TABLESPOONS................ OLIVE OIL
1 CUP............................... MINCED YELLOW ONION
3 OR 4.. ............................ MEDIUM BEETS, TRIMMED, PEELED,
AND DICED (ABOUT 4 CUPS)
½ CUP.............................. CHOPPED CARROTS
4 CUPS............................. CHICKEN OR VEGETABLE BROTH
1 CUP............................... WATER
1 TABLESPOON.................. FRESH LEMON JUICE
1 TEASPOON..................... SALT
1 TEASPOON..................... FRESHLY GROUND BLACK PEPPER
SOUR CREAM.. ................... FOR SERVING (OPTIONAL)
Heat the olive oil in a large saucepan over medium-high
heat. Add the onion and cook, stirring, until softened,
6 to 8 minutes. Add the beets and carrots and cook,
stirring, for 5 minutes. Add the broth, water, lemon
juice, salt, and pepper. Bring to a boil, reduce the heat to
medium-low, cover the pan, and simmer until the beets
are very tender, 20 to 30 minutes.
Remove from the heat and let cool slightly. Using an
immersion blender, blend until pureed. (The mixture can
also be puréed, in batches, in a food processor.)
Serve warm, garnishing each bowl with a spoonful of
sour cream, if you wish.
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