Valentine’s Day is just around the corner, and this soup is a really LOVE-ly starter to a Valentine’s Day dinner. (We learned long ago that although it sounds romantic in theory, Valentine’s Day is not the best night to eat out.) The soup is a crazy fuschia color, reminiscent of an OPI nail polish color, although I don’t envision Indian-Spiced Roasted Beet Soup appearing on the bottom of one of their bottles any time soon. I think a bowl of this soup might be a little much, but a small cup of it is a beautiful beginning to a Valentine’s meal.
¼ cup crushed macadamia nuts, for optional garnish
Instructions
Preheat oven to 400 degrees.
To roast beets: Trim roots and leaves from beets, reserving greens for another use. Place beets in a medium baking dish, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Cover dish with foil and bake until beets are tender, approximately 40 minutes. Allow beets to cool, then slip skins off. Cut beets into 1" pieces and set aside.
Place remaining 2 teaspoons olive oil in a large stockpot. Saute onions until translucent. Add garlic and ginger and saute another 1-2 minutes until soft and fragrant. Add beets, broth, coconut milk, and garam masala and simmer, uncovered, 20 minutes.
Allow soup to cool slightly, then puree in batches in a blender. Return to pot, add lime juice, and heat through. Ladle into small cups and garnish with macadamia nuts. Serve hot.
3.1.09
Trimmed, dressed with olive oil, seasoned with salt and pepper — ready for the oven
I found this brass turtle lemon grater at a local estate sale.
Unfortunately, the grating holes are too dull to grate, after what I assume is years of use. But it is still a wonderful decorative item. It is especially interesting to me because it came from the estate of Suneeta Vaswani. Suneeta moved to Houston from Mumbai 30 years ago, and has taught Indian cooking classes here for quite some time. She has a cookbook, The Complete Book of Indian Cooking: 350 Recipes from the Regions of India, which has lots of fans.
Speaking of turtles, do you remember those cute little fellas in the plastic dish with the palm tree?
Once upon a time, these were popular pets for children. Parents liked them because they were low maintenance, and if the turtle happened to die, chances are no one would notice for a while. Unfortunately, my kids never got to experience the joy of owning a little turtle. Seems that snuggling up to one of these cuddly cuties is like playing Russian roulette, because you never know if an encounter with one might result in a deadly salmonella infection. According to the Center for Disease Control, the sale of turtles under 4 inches has been banned in the U.S. since 1975 because of the risk of salmonella. (I expect to see these on Facebook soon — you know, “Click ‘like’ if you remember these,” just like rotary phones and the Brady Bunch.)
When I first moved to Houston, I was introduced to Turtle Soup at Brennan’s. I thought it was a joke at first. Really, Turtle Soup? But it wasn’t a joke, and it was delicious. According to one of the chefs at Brennan’s, Turtle Soup is “unquestionably the most popular dish” at the restaurant. He says they make it in 35-gallon batches “in pots the size of small bathtubs.” He also says that the restaurant only uses fresh water turtles, such as the snapping turtle. That’s a relief — I can’t imagine how many little turtles they’d have to use to make a batch of soup.
Inspired by the turtle grater, I set out to make Brennan’s Turtle Soup, except that I had no idea where to buy turtle meat, and even if I did, I wouldn’t. The Brennan’s chef said you could substitute ground beef or a combination of ground beef and ground veal in chili grind, but I decided to use crab instead. The recipe I adapted this from came from the New Orleans Turtle Soup recipe in the Breakfast at Brennan’s cookbook (it’s different than the Brennan’s Turtle Soup recipes I found on the internet). It makes a really nice meal this time of year (it was 35 degrees here in Houston when I took my son to school this morning). If you want to stretch it — because after all, crab is expensive — you can serve it over white rice. Don’t forget the drizzle of sherry!
Melt the butter in a large pot over medium-high heat. Add the onion, celery, green pepper, garlic, parsley, tomato paste, Worcestershire sauce, pepper, paprika, salt, and bay leaves. Cook the mixture until the vegetables are very tender, stirring frequently. Stir in the flour and corn meal, and continue cooking until they have absorbed all of the butter. Slowly whisk the broth into the pot and bring to a boil. Add the crab meat and simmer for 30 to 40 minutes. Discard the bay leaves.
To serve, place approximately ¼ cup white rice (if using) in individual soup bowls. Drizzle with a teaspoon of sherry (if using). Pass lemons, Tabasco sauce, and green onions at the table for use as desired.
