Roasted Beet and Leek Soup
Instagram alert! This ruby-red soup is tailormade for pictures with the splash of white crème fraiche and dots of green pumpkin seeds on top. Many beet soups can be too thin, but not this one: russet potato adds starchy body and leeks add a warm, oniony flavor. Leeks can get some dirt and grit in between their tightly packed layers. Thankfully, there’s an easy way to clean them. Just slice off the dark green tops and the root end. Then, slice the stalk vertically from end to end. Hold the halved stalk under running water while prying the layers gently apart to get water through them, then proceed with chopping.