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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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During June through September, when the garden was most productive, Miss O'Keeffe would often walk with me to pick the vegetables she wanted for supper. She would consider what was ripe and what flavors would be pleasing,then supper would be served near six o'clock. Meals were generally prepared according to the following preferred schedule: breakfast at 7 a.m., the noon meal at 12 o'clock, and supper at 6 p.m. This schedule is one example of the patterns that suited the artist in her nineties. Ingredients:
4 medium-sized beets without tops or roots |
3 cups mild homemade beef or chicken broth or high-quality canned broth |
1 tablespoon lemon juice |
1 tablespoon chopped onion |
herb salt, to taste |
sugar (optional) |
plain yogurt, as garnish (1 tablespoon per serving) |
Directions:
1. Boil the beets until tender. Cool them to room temperature and peel. Chop the beets roughly and place them in a blender with the broth, lemon juice, and onion. Blend on a high setting until well puréed. Add herb salt to taste and a pinch of sugar, if desired. This soup can be served cold or hot. Top with a dollop of yogurt in each bowl before serving.
2. A Painter's Kitchen
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