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Iced Beet Soup

foodlover's picture
Here's an Iced Beet Soup recipe that can get you hooked easily. Make this Iced Beet Soup as an appetizer and watch your family savor the taste of this delightful recipe. Whether you are an amateur cook or a professional chef, I recommend this Soup for the sheer joy of cooking it.
Ingredients
  Onion 1⁄2 Medium, chopped
  Chicken stock 2 Cup (32 tbs)
  Dry white wine/Dry vermouth 3 Tablespoon
  Potatoes 2 Medium, steamed/boiled in their skins until tender
  Cooked beets 1⁄2 Pound
  Lemon 1
  Natural yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Whipping cream 1⁄2 Cup (8 tbs), stiffly beaten (for garnish)
  Chopped chives 1 1⁄2 Tablespoon
Directions

MAKING
1 In a very large saucepan, place the onion with 1 cup of the stock and wine or dry vermouth.
2 Cover and boil gently over low heat for 15 minutes.
3 Remove the lid and increase the heat to moderately high to reduce the liquid for 2-3 minutes.
4 Remove from the heat.
5 Peel the potatoes and beets.
6 Slice very thinly.
7 Add to the saucepan along with another 1 cup of the stock, lemon juice, a generous pinch of salt, and some freshly ground pepper.
8 Beat well with a hand held electric beater until smooth and creamy or put through a vegetable mill.
9 Stir in the yogurt and a little more salt to taste.
10 Pour into individual soup plates.
11 Cover with plastic wrap, and place in the refrigerator until just before serving.

SERVING
12 Decorate the chilled soup with a spoonful of whipped cream and some chopped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Beet
Interest: 
Party
Cook Time: 
40 Minutes
Servings: 
4

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