Iced Beet Soup
|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|
|Natural yogurt||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), stiffly beaten (for garnish)|
|Chopped chives||1 1⁄2 Tablespoon|
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.
12 Decorate the chilled soup with a spoonful of whipped cream and some chopped chives.