Potato & Leek Soup with Roasted Beets

Directions

1. To roast the beets: Heat oven to 425ºF
2. Wash beets, trim ends (do not peel) and wrap in foil
3. Place on baking dish and roast for about 90 minutes
4. Open, cool slightly and easily peel the skin off
5. For the soup: Slice leeks
6. Heat oil in a heavy bottomed pot and sauté for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
7. Add the diced potatoes, chervil, and chicken stock
8. Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
9. When soup is done, remove a few ladles of the potato chunks into a bowl
10. Purée remaining soup with an immersion blender
11. If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
12. Return potato chunks to the pot
13. Ladle soup into a bowl and garnish with some of the diced roasted beets.
14. Enjoy.