Chilled Beet Soup
User Reviews
3.2
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Course
Soup
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Cuisine
American, International, gluten-free
Chilled Beet Soup
Description
In this Chilled Beet Soup, butter and olive oil gently sauté onions, potato, carrot, celery, and chopped beets before adding chicken or vegetable stock. After boiling and simmering until tender, the soup is seasoned with salt, pepper, and lemon juice for brightness.
The soup is then pureed smoothly and strained to remove any chunks. Stirring in heavy cream, Greek yogurt, half and half, or crème fraîche gives the soup a creamy texture and vivid color. After chilling for several hours, it is served cold with a dollop of sour cream and a sprig of mint or dill to complement the earthy and slightly acidic flavors.
This chilled soup is well suited as a starter in small portions or paired with a salad for a light meal. It can be made ahead and stored refrigerated. The balance of sweetness, acidity, and creaminess creates a nuanced flavor profile.
Ingredients
- 1 Tbsp butter unsalted
- 1 Tbsp olive oil
- 1/2 yellow onion chopped, or white onion
- 1 potato peeled and chopped, small
- 1 carrot peeled and sliced
- 1 celery sliced, stalk
- 3 beet peeled and chopped, medium
- 4 cups chicken stock or vegetable stock
- salt
- black pepper fresh cracked
- lemon juice of half
- 1 cup heavy cream Greek yogurt, half and half, or creme fraiche; use enough to bring out a bright fuchsia color in the soup.
for garnish
- sour cream a dollop of
- mint or dill, a sprig
Instructions
- Melt the butter and oil in a heavy pot and saute all the vegetables for about 5 minutes over medium heat. Add in the stock.
- Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender.
- Take off the heat and season with the salt, pepper and lemon.
- Puree the soup in batches in a blender or processor. Strain through a mesh strainer to catch any stray chunks.
- Stir in the cream, yogurt, or creme fraiche. Chill for several hours and then served garnished with the sour cream, mint, or dill.
Notes
- This soup can be served in small portions as a first course or alongside a salad for a light lunch.
- It can be prepared a day ahead to allow flavors to develop and for convenient serving.
User Reviews
Overall Rating
3.2
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