Beet Apple Soup

Recipe Ingredients

6		Beets - trimmed and scrubbed (medium)
8 cups	1896ml	Vegetable or chicken broth
2 cups	474ml	Apple juice
3 tablespoons	45ml	Unsalted butter
3		Granny Smith apples - peeled, cored,
		And sliced
3 tablespoons	45ml	Fresh lemon juice - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crème fraîche (for garnish) - optional

Recipe Instructions

Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce heat and simmer, partially covered, until tender, about 45 minutes. Transfer beets to a bowl. When cool enough to handle, slip off the skins, then cut the beets into pieces.

Strain broth through a fine sieve and return it to the pot.

Melt the butter in a large skillet over medium-low heat. Add the apples and saute until just caramelized, about 10 to 15 minutes.

Puree the cooked beets and sauteed apples together in batches in a food processor, adding some broth through the feed tube. Return the puree to the pot and combine with the remaining broth. Stir in the lemon juice, salt and pepper. Pass the soup through a strainer if desired.

Serve the soup hot or cold, dolloped with crème fraîche if desired.

This recipe yields 6 servings.

Per serving (without crème fraîche): 190 calories, 31g carbohydrate, 4g protein, 8g fat, 15mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-24-2004

Rating

Average rating:

2 (1 votes)

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