Roasted Beet and Orange "Latte"
This intensely colored soup comes with a frothy head of steamed milk, which explains its name.
2 or 3 medium beets (no stalks), about 1 pound
Preheat oven to 400 degrees.
Using a vegetable peeler, peel beets. Wrap beets in a loose pouch of foil and tightly seal at the top. Place in a pie tin or on a baking sheet. Roast for 1-1/2 hours.
Wash oranges. Finely grate rind to yield 1 tablespoon zest. Cut oranges in half and squeeze to get 1 cup juice. Set aside.
Remove beets from oven. Carefully open package to allow steam to escape. Cut beets into large chunks and place in bowl of food processor.
Process, gradually adding most of the orange juice. Continue to process, and add 1 cup milk. Blend until very smooth. Transfer to a large saucepan. Add kosher salt and freshly ground black pepper to taste. Add a little more orange juice if necessary. Add 1/2 tablespoon grated zest and heat gently.
Place hot soup in tall heat-proof glasses or in large coffee cups (then you can call it
"cappuccino" and even sprinkle it with a tiny bit of cinnamon). Steam 3/4 cup milk using a cappuccino steamer and evenly spoon frothy milk on top of each portion. If you don't
have a steamer, simply scald milk in a small saucepan, whisking vigorously with a wire
whisk, then spoon froth onto soup. Sprinkle with remaining orange zest.
© Rozanne Gold