Golden Beet Soup with Pine Nut Tuile

Pine Nut Tuile:

• 2 tablespoons unsalted butter
• 2 1/4 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/3 cup powdered sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons chopped, toasted pine nuts

Pickled Mustard Seeds:

• 1/4 cup granulated sugar
• 1/4 cup white vinegar
• 1/4 cup dry mustard seeds

Beet Soup:

• 6 golden beets 
• 1 tablespoon extra virgin olive oil
• Kosher salt
• 5 tablespoons unsalted butter
• 2 leeks, white and light green parts only, roughly chopped
• 1 yellow onion, roughly chopped
• 5 garlic cloves, roughly chopped
• One 32-ounce box low-sodium chicken or vegetable stock 
• 1/4 cup dry sherry
• 2 tablespoons honey 
• 1 tablespoon sherry vinegar
• 1 tablespoon soy sauce
• 1/2 cup heavy cream
• Mint leaves, for garnish

Make the pine nut tuile: preheat the oven to 325°F. Prepare a rimmed baking sheet with parchment paper, set aside.

In a small sauce pan over medium heat, melt the butter; stir in the honey, 2 1/4 teaspoons water, and salt until well combined, about 3 minutes. Remove from the heat and transfer to a large heatproof bowl. In medium bowl, sift powdered sugar and flour together. Gently stir the sugar mixture into the butter mixture until well combined and there are no lumps. Fold in the chopped pine nuts. Let the mixture rest for a few minutes. 

Using a rubber spatula rubbed with a little butter or oil, spread the pine nut mixture in an even layer over the parchment. Bake until lightly golden brown, about 10 to 15 minutes. Place on a rack to cool completely. Break into large shards and set aside. 

Make the pickled mustard seeds: in a small sauce pan combine sugar, 1/4 cup water, white vinegar, and mustard seeds. Cook on low until the mustard seeds are tender, about 10 minutes. Add additional sugar if needed. Set aside.

Make the beet soup: preheat the oven to 375°F. Scrub the beets with a vegetable brush or by hand and dry with a clean kitchen towel. Place beets on a rimmed baking sheet and drizzle with olive oil. Season with 1 teaspoon salt and toss until the beets are fully coated. Cover the baking sheet tightly with foil and roast until the beets fork-tender, 30 to 40 minutes. Remove foil and set aside. When the beets are cooled, peel the beets and cut into large chunks. Set aside.

In a large, pot over medium heat, melt the butter. When it begins to bubble, add the leeks, onions, and garlic and season with 1 teaspoon salt; sauté until softened, 10 to 15 minutes. Add the beets, sherry, and stock—the beets should be covered with liquid; add water if needed. Bring to a boil and cover; simmer until beets are softened, about 20 minutes. Turn off heat and mix in honey, sherry vinegar, and soy sauce. 

Using a large spoon, carefully transfer the mixture to a blender and purée until smooth, working in batches if needed. Add heavy cream and season with salt if needed. Return blended soup to the pot and keep warm over low heat until ready to serve.

To serve, divide the soup into bowls and drizzle with a small spoonful of the pickled mustard seeds and pickling liquid. Garnish with a few shards of pine nut tuile and a piece of mint. Serve immediately.

Recipe photo and food styling by Judy Kim.