chilled beet and carrot soup

You know, left to my own devices, I think I'd never leave the house.

It's terrible but true, so when I have houseguests come and suggest dragging me out of the house - across the threshold of the two flights of stairs and ten minute walk to the F train - I actually secretly treasure it. Last week, my childhood friend Jenny came to visit and wanted to see the MOMA (which i somehow hadn't been to yet) and I jumped at the chance. 

But I might be justified in staying in because - oh, it's so hot out there. 

you know those weeks when the weather feels like it's slapping you in the face with a wet blanket? it's one of those here in New York. I was hopeful that the humidity would never come, that it would stay at bay forever. 

So, between that and my non-air-conditioned apartment, I only want to eat things that cool me down and I was fantasizing about some kind of cold borscht - but two problems presented. the first is that I desperately want to use my wife's family's recipe but it's in russian (and my russian is definitely not that good. yet.) and it's lost somewhere in the boxes we still need to unpack. 

So, instead we have a different take on a chilled beet soup. this one is faintly sweet with blended carrots and beets, thickened with cream and chilled to icy perfection that runs through my veins, bringing coolness from my mouth to my stomach to my toes.

Poor fluffball Jasper.

3 beets, peeled and cooked. diced 
4 oz carrots, peeled, cooked, and diced
1 potato, cooked, peeled, and diced
1 /2 onion, peeled and diced 
1 stalk celery, diced  
1 bulb fennel, cleaned and diced  
1 oz horseradish
1 cup cream
2 cups vegetable stock
1 oz canola oil
1 sprig thyme, parsley, and bay leaf tied in cheesecloth  
salt and pepper to taste

put a large pot of water on to boil. add beets and potato and cook until soft and able to be penetrated easily with a knife. drain. 

heat canola in a large pot. add carrots, celery, fennel, and onion and sauté until softened and fragrant, about five minutes. add stock and sachet and cook, simmering, for ten minutes. cool. remove sachet.

add beets and potato to blender or food processor and purée. add stock, horseradish, and cooked vegetables and purée until smooth. stir in cream and season liberally. serve.