Ingredients
-
1 1/2
-
1
-
2
-
2
-
-
2
-
1
-
3
-
1/2
-
1/3
-
2
-
-
-
-
Directions
Chilled Beet & Celery Soup, My mother served this for a Thanksgiving lunch I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable (Once upon a time they were my absolutely least-liked food, but I’ve seen at least a glimmer of the light ) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home (She adapted the recipe from Gourmet Magazine )Note: the celery can be replaced with peeled, chopped celery root , I didn’t have all the ingredients in the kitchen Only had balsamic vinegar so I substituted 1 tsp of ginger instead Topped it with sour cream instead of yogurt Used 3 beets and 3/4 of a celery bunch I filled broth to cover the cooked vegetables It is a wonderful soup The entire pot was eaten in one sitting Didn’t weigh the beets, used 3 beets as that, I have one major complaint about this recipe! I can’t stop eating it! I pour out a cup for lunch, dinner, snacks and yes for breakfast, too! The first batch, I pureed really smooth the second, I left a little rough and found that I liked the texture The recipe freezes beautifully Haven’t tried it warm yet, but sure that it will be de-lish Okay, you may have to like beets but try this anyway Cooking the beets with the sugar and vinager adds an ever so slight sweet and sour element I get beets in the front of my mouth and celery in the back Hope you will, too! Not a huge fan of plain yogart but I will be brave and give it a shot Such Fun!Thanks to Jenny and her Mom!
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Steps
|
1
Done
|
Peel the Beets and Cut Them Into 1" Chunks. |
|
2
Done
|
Yes, Raw. |
|
3
Done
|
Peel and Dice the Onion, and Chop the Celery. |
|
4
Done
|
in a Heavy-Bottomed Soup Pot, Cook the Onion and Celery in the Olive Oil, With the Sugar and a Little Salt and Pepper. |
|
5
Done
|
When Soft, Add the Beets, Vinegar and Broth, and Simmer, Covered, Until They Are Tender- About 40 Minutes. |
|
6
Done
|
Puree the Soup, and Chill 6 Hours to Overnight. |
|
7
Done
|
Adjust the Seasoning of the Soup by Adding a Little More Salt and Pepper, If Needed, and Lemon Juice to Taste. |
|
8
Done
|
Serve With a Dollop of Yogurt, and a Sprinkling of Minced Chives. |
