Advertisement
Recipe: Beet Apple Soup
Similar Categories: Beet, Apple, Soup
Serving Size : 6
6 medium beets -- trimmed and scrubbed
8 cups vegetable or chicken broth
2 cups apple juice
3 tablespoons unsalted butter
3 granny smith apples -- peeled, cored and sliced
3 tablespoons fresh lemon juice -- or to taste
salt and freshly ground black pepper -- to taste
crme frache -- for garnish, optional
1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce heat and simmer, partially covered, until tender, about 45 minutes. Transfer beets to a bowl. When cool enough to handle, slip off the skins, then cut the beets into pieces.
2. Strain broth through a fine sieve and return it to the pot.
3. Melt the butter in a large skillet over medium-low heat. Add the apples and saute until just caramelized, about 10 to 15 minutes.
4. Puree the cooked beets and sauteed apples together in batches in a food processor, adding some broth through the feed tube. Return the puree to the pot and combine with the remaining broth. Stir in the lemon juice, salt and pepper. Pass the soup through a strainer if desired.
5. Serve the soup hot or cold, dolloped with crme frache if desired.
6 medium beets -- trimmed and scrubbed
8 cups vegetable or chicken broth
2 cups apple juice
3 tablespoons unsalted butter
3 granny smith apples -- peeled, cored and sliced
3 tablespoons fresh lemon juice -- or to taste
salt and freshly ground black pepper -- to taste
crme frache -- for garnish, optional
1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce heat and simmer, partially covered, until tender, about 45 minutes. Transfer beets to a bowl. When cool enough to handle, slip off the skins, then cut the beets into pieces.
2. Strain broth through a fine sieve and return it to the pot.
3. Melt the butter in a large skillet over medium-low heat. Add the apples and saute until just caramelized, about 10 to 15 minutes.
4. Puree the cooked beets and sauteed apples together in batches in a food processor, adding some broth through the feed tube. Return the puree to the pot and combine with the remaining broth. Stir in the lemon juice, salt and pepper. Pass the soup through a strainer if desired.
5. Serve the soup hot or cold, dolloped with crme frache if desired.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Beet, Apple, Soup
| Roquefort Fritters With Pear And Tarragon Salsa | Pork Belly With Gigante Beans And Greens |
