Mini Chilled Beet Soups

  1. In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil.
  2. Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.
  3. Strain the soup in a colander set over a large heatproof bowl.
  4. Let the vegetables cool slightly, then peel the beets and cut them into chunks.
  5. Transfer the beets, onion and garlic to a blender.
  6. Add 2 cups of the cooking liquid and puree until silky.
  7. Stir the puree into the remaining cooking liquid; season with salt and pepper.
  8. Chill for at least 3 hours.
  9. 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)

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