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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A recipe from Ricardo. Ingredients:
2 onions, chopped |
1 garlic clove, finely chopped |
3 tablespoons butter |
1 tablespoon grated fresh ginger |
2 lbs beets, peeled and sliced |
4 1/2 cups chicken broth |
sour cream plain yogurt |
chopped fresh chives |
olive oil |
Directions:
1. In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.
2. Set 1/2 cup of cooked beets aside. Cut into cubes and set aside. In a blender, puree the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.
3. Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.
4. Tips: Freezes well.
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