|Beet Shooters with Evoo & Creme Fraiche|
Time: 20 minutes max.
Serves: 6 (2 shooters each or 1 bowl each)
1 small shallot minced
1 tbsp. caraway seeds
1 tsp. neutral oil (eg Canola)
1 19oz. canned whole beets, with the juice
1 tbsp. Balsamic vinegar
Water as needed
Salt and Pepper
Evoo for drizzling (extra virgin olive oil)
Creme Fraiche (or heavy cooking cream) for drizzling
Heat the 1 tsp. neutral oil in a medium saucepan on high heat. Add the shallot and caraway seeds and saute until transparent. Remove from heat and pour the mixture into a blender or food processor. Strain the liquid from the beets, saving it for later. Add a couple of beets to the shallot/caraway mixture and puree until smooth. Add the rest of the beets and puree again. Make sure to scrape the sides from time to time while pureeing. Once the puree is very smooth, with the machine running, slowly add the beet juice, balsamic vinegar and salt and pepper to taste. The soup should be of a medium thick consistency. You may add a little water if you find it too thick.
Pour into shooter glasses and just before serving, drizzle with a little evoo and creme fraiche.