Chilled Puree Of Beet And Watermelon

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - peeled and sliced (medium)
1/2 lb	227g / 8oz	Beets; peeled - roughly diced
4 cups	948ml	Chicken stock
1 teaspoon	5ml	Salt
2 1/2 cups	365g / 12oz	Diced seeded watermelon - (rind removed)

Recipe Instructions

HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill the soup well, about 4 hours before serving.

Source:
Cooking Light, June 1995, page 74

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.