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Chilly Beet Soup

Budget.Gourmet's picture
Chilly Beet Soup! I made this unique soup a few days ago and according to my husband he cant seen to get over the exquisite taste of the soup! It is true, neither can I. Try the Chilly Beet Soup!
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet

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