Chilled Beet and Raspberry Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Very refreshing on a hot Summers day. Reprinted from the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein. Ingredients:
3 lbs beets |
3 tablespoons butter |
2 garlic cloves, minced |
1 cup chopped spanish onion |
2 celery ribs, diced |
6 cups chicken or 6 cups vegetable stock |
1 pint fresh raspberry |
2 cups light cream |
2 tablespoons chopped fresh dill |
1 tablespoon raspberry vinegar |
kosher salt & freshly ground black pepper, to taste |
Directions:
1. To cook beets:
2. Wash and trim stems from beets.
3. Place in 4-quart pot. Add 3 quarts water.
4. Bring to a boil over high heat. Reduce heat to medium.
5. Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
6. Drain.
7. Place under cold running water.
8. Peel off skins.
9. Cut beets into large chunks.
10. Set aside.
11. To cook soup:
12. Melt butter in stockpot over medium-high heat.
13. Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently.
14. Add chicken stock.
15. Bring to a boil.
16. Reduce heat to medium.
17. Simmer for 30 minutes.
18. To finish soup: Remove from heat. Add raspberries.
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