Blazing Beet Soup Recipe - Cooking Index
Blazing Beet Soup Recipe - Cooking Index
This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.
Courses: Soup| 8 cups | 1896ml | Beets - scrubbed (medium) |
| 8 cups | 1896ml | Vegetable or defatted chicken broth - fresh or canned |
| 2 cups | 474ml | Water |
| 3 tablespoons | 45ml | Fresh lemon juice |
| Salt - to taste | ||
| 1/2 cup | 118ml | Sour cream or crème fraiche - for garnish |
Place the beets in a heavy pot and cover with broth. Bring to a boil, partially covered. Reduce the heat to medium; simmer for 45 minutes or until the beets are tender. Remove the beets to a bowl with a slotted spoon.
When the beets are cool enough to handle, slip off the skins and cut beets into pieces. Pour the broth through a fine strainer into another pot to remove any particles.
Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube. Remove to a bowl. Add the lemon juice until the right balance of sweet and sour is achieved. Season with salt.
Serve soup in small portions, dolloped with sour cream.
This recipe yields 8 servings.
Nutritional Analysis Per Serving: 75 calories, 8g carbohydrates, 3g protein, 3g fat, 6mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-26-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]
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