This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
FOR THE GARNISH
- 2 tablespoons snipped dill
FOR THE SOUP
- 1 tablespoon unsalted butter
- 3 large shallots, peeled and sliced 1/4 inch thick
- 2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
- 1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
- 2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 4 cups homemade or canned low-sodium chicken stock, skimmed of fat
- 8 sprigs fresh tarragon
- 2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
- 2 teaspoons fresh lemon juice
Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.
Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.