Potato & Leek Soup with Roasted Beets

Steps

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