Chilled Beet Soup
3 pounds beets 1 tablespoon light olive oil 1/2 yellow onion -- coarsely chopped salt and pepper 2 tablespoons garlic -- minced 2 cups vegetable or chicken stock 2 cups water -- (u...
Ingredients
- 3poundbeets
- 1tablespoonlight olive oil
- 1/2yellow onion -- coarsely chopped
- 2cupvegetable or chicken stock
- 2cupwater -- (up to 3)
- 1/2cupfresh orange juice
- 2teaspoonfresh lemon juice -- (up to 3)
Directions
- 1
3 pounds beets 1 tablespoon light olive oil 1/2 yellow onion -- coarsely chopped salt and pepper 2 tablespoons garlic -- minced 2 cups veget
- 2
Bring a large pot of water to a boil and add the beets
- 3
Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes
- 4
Test the beets by inserting a paring knife or skewer
- 5
If there is no resistance, they are ready to be drained
- 6
Drain when tender and allow to cool or run them under cold water to cool them quickly
- 7
Peel, cut into large pieces, and set aside
- 8
Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes