Chilled Beet Soup

Recipe Ingredients

3 lbs	1362g / 48oz	Beets
1 tablespoon	15ml	Light olive oil
1/2		Yellow onion - coarsely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced garlic
2 cups	474ml	Vegetable or chicken stock
2 cups	474ml	Water - (to 3 cups)
1/2 cup	118ml	Fresh orange juice
2 teaspoons	10ml	Fresh lemon juice - (to 3 tspns)
		Rice wine vinegar or Champagne vinegar
		Sour cream
2 teaspoons	10ml	Fresh dill

Recipe Instructions

Trim beet greens at the base of the beet. Bring a large pot of water to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. Combine the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper.

Chill the soup, ladle into bowls. Garnish each with a swirl of sour cream and a sprinkle of dill.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8904)

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