Blazing Beet Soup
Keys: Soups Stews
Yield: 8
Ingredients:
8 med beets scrubbed
8 cup vegetable or defatted chicken broth fresh or canned
2 cup water
3 tbl fresh lemon juice
Salt to taste
1/2 cup sour cream or creme fraiche for garnish
Method:
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.
Comments: 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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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