If you don’t have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt.
By Bryan Pickard
- • 4 cups pickled beets, drained
- • 3 cups water
- • 2 onions, chopped
- • 2 cloves garlic, chopped
- • 3 tablespoons butter
- • 4 tablespoons maple syrup
- • 1 bay leaf
- • 4 tablespoons heavy cream
- • small handful of fresh greens
- • a few handfuls of torn cornbread, toasted in the oven until golden brown
- In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes.
- Add the beets and maple syrup, stir, and cook for a few more minutes.
- Add the water and bay leaf. Simmer 30 minutes.
- Remove bay leaf and blend with a blender or hand mixer.
- Add the cream and season to taste with salt and pepper.
- Serve with greens and cornbread croutons.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.