*  Exported from  MasterCook  *
 
                             Chilled Beet Soup
 
 Recipe By     : Cooking Live Show #CL8904
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- (up to 3)
      1/2  cup           fresh orange juice
    2      teaspoons     fresh lemon juice -- (up to 3)
                         rice wine vinegar or champagne vinegar
                         sour cream
    2      teaspoons     fresh dill
 
 Trim beet greens at the base of the beet. Bring a large pot of water
 to a boil and add the beets. Reduce the heat and cook, uncovered, at a
 low boil until tender, 30 to 40 minutes. Test the beets by inserting a
 paring knife or skewer. If there is no resistance, they are ready to
 be drained. Drain when tender and allow to cool or run them under cold
 water to cool them quickly. Peel, cut into large pieces, and set
 aside.
 
 Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt,
 cook until tender, about 7 minutes. Add the garlic and cook for 2 more
 minutes. Combine the onion/garlic and beets in a blender or food
 processor. Add 2 cups stock and puree until smooth. Add water 1 cup at
 a time until desired consistency, being careful not to make soup too
 thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons
 vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if
 needed with lemon juice, vinegar, salt and pepper. Chill the soup,
 ladle into bowls. Garnish each with a swirl of sour cream and a
 sprinkle of dill.
 
 Yield: 4 to 6 servings
 
 
 
 
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