This beet soup, created by chef Wendy Seguin of Let Them Eat Cake in Stratford, is to-die-for delicious.
3 tablespoons olive oil
1 medium onion, peeled, rough chopped
4 cloves garlic, peeled
1 tsp ground cumin
1 pound, about 6 medium red beets, peeled, rough chopped
½ cup maple syrup, medium grade
1 litre vegetable stock
1 cup 10% cream
Salt and pepper to taste
¼ cup sour cream
I had the pleasure of indulging at the La Tavola Rotonda Italian dinner at George Brown College recently. The chef, Sophia Kudla, was kind enough to share a few of her recipes from the evening. Basil simple syrup, drizzled over a lovely basil parfait dessert (as seen below), was one of them. It had such an intense flavour for something so simple and I wanted to share the recipe.
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