Chilly Beet Soup
|White of leek||3 Medium, washed and thinly sliced|
|Chicken stock/Vegetable stock||1⁄2 Cup (8 tbs)|
|Canned sliced beets||25 1⁄2 Ounce, undrained (3 cans, 8 1/2 ounce each)|
|Granny smith apples/Other tart green apples||2 Large, washed and seeded but unpeeled|
|Cucumber||1 Medium, peeled, quartered and seeds removed|
|Chicken stock/Vegetable stock||1 Cup (16 tbs)|
|Plain low fat yogurt||2 Cup (32 tbs)|
|Chives/Thinly sliced scallion tops||1⁄4 Cup (4 tbs) (for garnish)|
In a small saucepan, combine the leeks and 1/2 cup stock.
Bring just to a simmer and cook for 1 to 2 minutes, until the leeks have begun to soften.
Transfer the leeks and stock to a small bowl and set aside to cool.
In the bowl of a food processor fitted with a steel chopping blade, or in a blender, puree the beets until almost smooth.
Add the cucumber and apples and process until a slightly chunky texture is obtained, scraping down the sides of the bowl as needed.
Combine the remaining stock with the yogurt in a small bowl, stirring until very smooth.
Scrape this mixture into the beet puree, and process just until well blended.
Transfer the soup to a large bowl, stir in the leeks, cover, and chill until cold.