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Roasted Beet and Tomato Bisque

3 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
4 small beets (1 pound), peeled
1 pound carrots, peeled and cut across in half
28-ounce can plum tomatoes, drained
4 1/2 cups chicken stock
2 teaspoons sugar
1 tablespoon plus 1 teaspoon salt
1 teaspoon freshly ground black pepper, plus more to taste
5 tablespoons lemon juice
2 tablespoons chopped parsley

Heat 2 tablespoons of the oil in a large saucepan. Add the onion
and garlic and cook for about 5 minutes, until soft.

Add the remaining ingredients, except the salt and pepper, the
lemon juice and parsley. Bring to a boil. Lower the heat and
simmer for 1 hour. Reserve 1 beet and 2 carrots. Puree the rest
in batches. Stir in 3 tablespoons of the lemon juice, 1 tablespoon
of salt and 1 teaspoon of black pepper and set aside.

Cut the reserved beet and carrots into 1/4-inch cubes. Toss with
the remaining tablespoon of olive oil, 2 tablespoons lemon juice,
1 teaspoon salt, pepper to taste and the parsley. Spoon into 6
bowls and pour bisque over. The bisque can be served hot or cold.
Yield: Six servings.


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