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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
4 cups fat-free, less-sodium chicken broth |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 medium beets, peeled and halved |
1 medium potato, peeled and halved crosswise |
1 bay leaf |
1 teaspoon lemon juice |
8 teaspoons reduced-fat sour cream |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
2. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
3. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
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