Beautiful Soup

---

A vegetable soup recipe featured in the ny times dining and wine section. flavors: tomatoes, butter, root vegetables, and a hint of orange. i haven't made this yet, but it sounds interesting (and ny times articles can only be accessed for free for a brief period of time).

---

Steps

---

Place flameproof casserole or other deep , wide pan over low heat and add butter or butter-oil mixture.

---

When butter has melted , add onion and garlic.

---

Saut until soft but not browned.

---

Increase heat to medium-high and add beets , carrots , celery , celery root and half the dill.

---

Saut , adjusting heat as needed , until vegetables have released their liquid , dried and start to turn golden but not brown , about 20 minutes.

---

Add stock and tomatoes with their juice , and bring to a boil.

---

Reduce heat and cook until vegetables are soft , about 45 minutes.

---

Add orange zest and juice , and remaining dill.

---

Season with salt and pepper to taste.

---

To serve , ladle into bowls and top each with a dollop of sour cream.

---

Serve with hunks of bread.

---

Ingredients

---

butter, onions, garlic cloves, beets, carrots, celery, celery root, dill, beef, diced tomatoes with juice, orange, zest of, orange, juice of, salt & freshly ground black pepper, sour cream