Chilled Beet Soup

* Exported from MasterCook *

Chilled Beet Soup

Recipe By : Cooking Live Show #CL8904
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion -- coarsely chopped
salt and pepper
2 tablespoons garlic -- minced
2 cups vegetable or chicken stock
2 cups water -- (up to 3)
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice -- (up to 3)
rice wine vinegar or champagne vinegar
sour cream
2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water
to a boil and add the beets. Reduce the heat and cook, uncovered, at a
low boil until tender, 30 to 40 minutes. Test the beets by inserting a
paring knife or skewer. If there is no resistance, they are ready to
be drained. Drain when tender and allow to cool or run them under cold
water to cool them quickly. Peel, cut into large pieces, and set
aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt,
cook until tender, about 7 minutes. Add the garlic and cook for 2 more
minutes. Combine the onion/garlic and beets in a blender or food
processor. Add 2 cups stock and puree until smooth. Add water 1 cup at
a time until desired consistency, being careful not to make soup too
thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons
vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if
needed with lemon juice, vinegar, salt and pepper. Chill the soup,
ladle into bowls. Garnish each with a swirl of sour cream and a
sprinkle of dill.

Yield: 4 to 6 servings




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