Chilled Beet Soup ~ cold soups are fun in the summer, especially if you are entertaining and need something that can be made ahead and they make the perfect elegant starter for any meal. This soup has the added benefit of the ‘wow’ factor.
Refreshing chilled soups are such a blessing in the warmer months. They’re such a pretty way to start a meal. I even have a Pinterest Board devoted to them!
Even if you don’t love beets, this soup’s beet flavor is balanced by the other veggies. I added just enough beet presence to lend it that glorious color.
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 yellow or white onion, chopped
- 1 small potato, peeled and chopped
- 1 carrot, peeled and sliced
- 1 stalk celery, sliced
- 3 medium beets, peeled and chopped
- 4 cups chicken or vegetable stock
- fresh cracked pepper
- juice of 1/2 lemon
- 1 cup heavy cream, Greek yogurt, half and half, or creme fraiche; use enough to bring out a bright fuchsia color in the soup.
- a dollop of sour cream
- a sprig of mint or dill
- Melt the butter and oil in a heavy pot and saute all the vegetables for about 5 minutes over medium heat. Add in the stock.
- Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender.
- Take off the heat and season with the salt, pepper and lemon.
- Puree the soup in batches in a blender or processor. Strain through a mesh strainer to catch any stray chunks.
- Stir in the cream, yogurt, or creme fraiche. Chill for several hours and then served garnished with the sour cream, mint, or dill.
This would be great served in little demitasse cups as a first course, but also great with a salad as a light lunch. You can make this a day ahead if you want to.