Post by April B. on Nov 24, 2003 9:26:18 GMT -6
Red Beet Soup
Make 6 servings
5 cans chopped beets, drained
2 oz or 1/2 stick butter
1 medium Vidalia or sweet type onion, peeled, sliced
6 cups chicken broth* (canned or from bouillon cubes)
1 orange, juice and zest
2 tsp. caraway seeds, ground
1/2 cup cream or Half & Half
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
garnish with creme fraiche (sour cream)
Drain canned beets and reserve.
Melt butter in a saucepan.
Add sliced onions and cook until translucent.
Add beets and stock to cover and bring to a boil.
Add orange juice and zest, ground caraway, and cream.
Bring TO a boil, but do not boil.
Cool and puree soup in blender and return to saucepan.
Season with salt and black pepper.
Add more stock if needed.
Serve warm.
Garnish with a drizzle of creme fraiche or sour cream.
Do NOT boil. Add lime or lemon zest and juice.
serve in 6 heated serving bowls.
Garnish with a spoonful of sour cream and a bit of cilantro or chives.
Make 6 servings
5 cans chopped beets, drained
2 oz or 1/2 stick butter
1 medium Vidalia or sweet type onion, peeled, sliced
6 cups chicken broth* (canned or from bouillon cubes)
1 orange, juice and zest
2 tsp. caraway seeds, ground
1/2 cup cream or Half & Half
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
garnish with creme fraiche (sour cream)
Drain canned beets and reserve.
Melt butter in a saucepan.
Add sliced onions and cook until translucent.
Add beets and stock to cover and bring to a boil.
Add orange juice and zest, ground caraway, and cream.
Bring TO a boil, but do not boil.
Cool and puree soup in blender and return to saucepan.
Season with salt and black pepper.
Add more stock if needed.
Serve warm.
Garnish with a drizzle of creme fraiche or sour cream.
Do NOT boil. Add lime or lemon zest and juice.
serve in 6 heated serving bowls.
Garnish with a spoonful of sour cream and a bit of cilantro or chives.
