Ars Longa 1998, oil on canvas, 40 x 48 inches (Don Ed Hardy and Bud)
On these warm summer days I plan meals that can be prepared in the cool of the morning and served with little fuss. And with the heat, cold soups are perfect to anchor a supper menu.
We are traveling to San Francisco this week to help celebrate the opening of Don Ed Hardy’s retrospective exhibition at the deYoung Museum so I needed to clean out my fridge. I had beets from Zwecks’ farm and couldn’t bear to waste them so decided to make a beet soup.
I first made this with a Walla Walla onion given to me by my friend Sue Macdougall, who grew upon a ranch near Walla Walla and orders the onions each year. I didn’t have one today so I used a red onion.
First I steamed the beets until tender.
I sauteed half an onion, chopped, and two stalks of celery in two tablespoons of olive oil then added the steamed, peeled beets cut into chunks, a handful of dill from my garden and four cups of water.
This gently simmered, partially covered, until the veggies were soft. I cooled the soup for a bit before whizzing in the blender until perfectly smooth. I tasted for salt and was amazed, as I am each time I prepare this, at the luxurious velvety texture. Into jars and then the fridge to chill until dinner time.
Served with a dollop of Greek yogurt, a dusting of minced cilantro, and avocado toast topped with smoked trout along side. A simple supper before our travels.