Carrot Beet Soup
|Corn oil||1 Tablespoon|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Low sodium chicken stock||3 Cup (48 tbs)|
|Peeled sliced beet||2 Cup (32 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Thin lemon slices||4 (For Garnish)|
1. Heat the oil in a medium-size saucepan over medium heat. Add the onion and shallots, and cook, stirring frequently, 10 minutes. Add the stock, beets, and carrots, increase the heat to medium-high and bring the mixture to a boil. Cover the pan, reduce the the heat to medium-low and simmer 30 minutes, or until the vegetables are tender.
2. Remove the pan from the heat and allow the soup to cool slightly. Using a slotted spoon, transfer the solids to a food processor and process 1 minute, or until pureed.
3. Return the puree to the pan. Let the soup cool, then cover and refrigerate it until well chilled. Stir the soup to reblend it, then ladle it into 4 bowls and garnish with lemon slices.