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Iced Beet Soup Recipe
|Onion||1⁄2 Medium, chopped|
|Chicken stock||2 Cup (32 tbs)|
|Dry white wine/Dry vermouth||3 Tablespoon|
|Potatoes||2 Medium, steamed/boiled in their skins until tender|
|Cooked beets||1⁄2 Pound|
|Natural yogurt||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), stiffly beaten (for garnish)|
|Chopped chives||1 1⁄2 Tablespoon|
Calories 300 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 8.2 g41.2%
Trans Fat 0 g
Cholesterol 52.4 mg
Sodium 369 mg15.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 4.2 g16.8%
Sugars 11.8 g
Protein 8 g16.6%
Vitamin A 6.2% Vitamin C 56.5%
Calcium 12% Iron 6.8%
*Based on a 2000 Calorie diet
1 In a very large saucepan, place the onion with 1 cup of the stock and wine or dry vermouth.
2 Cover and boil gently over low heat for 15 minutes.
3 Remove the lid and increase the heat to moderately high to reduce the liquid for 2-3 minutes.
4 Remove from the heat.
5 Peel the potatoes and beets.
6 Slice very thinly.
7 Add to the saucepan along with another 1 cup of the stock, lemon juice, a generous pinch of salt, and some freshly ground pepper.
8 Beat well with a hand held electric beater until smooth and creamy or put through a vegetable mill.
9 Stir in the yogurt and a little more salt to taste.
10 Pour into individual soup plates.
11 Cover with plastic wrap, and place in the refrigerator until just before serving.
12 Decorate the chilled soup with a spoonful of whipped cream and some chopped chives.