Roasted Beet Soup with Thyme Lemon and Crème Fraîche Recipe
Ingredients
- 5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice
- 3 teaspoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small leek, white and light green parts sliced (about 1 cup)
- 2 teaspoons picked fresh thyme leaves, plus more for garnish
- 4 cups low sodium home-made or store-bought vegetable or chicken broth
- 1 tablespoon juice from 1 lemon
- 1/4 cup crème fraîche
Instructions
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