Chilled Beet Soup
Ingredients
- 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
- salt
- 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.
for garnish
- a dollop of sour cream
- a sprig of mint or dill
Instructions
- 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.
Notes
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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.