Mini Chilled Beet Soups
- 3 large beets (1 1/2 pounds), quartered
- 2 quarts chicken stock
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper
- creme fraiche and small dill sprigs, for garnish
- In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil.
- Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.
- Strain the soup in a colander set over a large heatproof bowl.
- Let the vegetables cool slightly, then peel the beets and cut them into chunks.
- Transfer the beets, onion and garlic to a blender.
- Add 2 cups of the cooking liquid and puree until silky.
- Stir the puree into the remaining cooking liquid; season with salt and pepper.
- Chill for at least 3 hours.
- Serve in small cups, garnished with dollops of creme fraiche and dill sprigs.
beets, chicken stock, onion, garlic, red wine vinegar, balsamic vinegar, salt, creme fraiche
Taken from www.foodandwine.com/recipes/mini-chilled-beet-soups (may not work)