Monday, August 20, 2018

{soups-salads-and-salad-dressings} Chilled Citrus Beet Soup

 

CHILLED CITRUS BEET SOUP

This chilled beet soup has a tangy citrus flavor and smooth consistency..

  • Author: Lynne Webb
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

  • 3 pounds beets, washed and trimmed
  • 1 tablespoon olive oil
  • 1/2 medium onion, coarsely chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 1/2 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Sour cream
  • 1 tablespoon chopped fresh dill

Instructions

  1. Bring a large pot of water to a boil and add the beets. Reduce the heat and simmer uncovered for 35 to 40 minutes or until the beets are tender when pierced with a knife. Drain and allow them to cool enough to handle. Peel and cut them into chunks and set aside.
  2. Heat the oil in a small skillet over medium heat, add the onion, salt and pepper to taste and cook until tender and barely golden, 5 to 7 minutes. Add the garlic and cook for 2 minutes longer.
  3. Put the onion mixture and the beets in a blender. Add 2-1/2 cups of the vegetable stock and puree until smooth. Add the orange juice, lemon juice, white wine vinegar, salt, and a few grinds of black pepper. Add more stock if necessary to achieve the desired consistency. Taste and adjust seasoning.
  4. Chill the soup thoroughly – several hours is best. Before serving, ladle the soup into individual serving bowls. Garnish each with about 2 teaspoons of sour cream and a sprinkling of fresh chopped dill.

Recipe Notes:

If you are not a fan of dill, add a few chopped chives instead.

Source: MyGourmetConnection

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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