Cold Beet And Celery Soup

Ready in 1h

Try this Cold Beet And Celery Soup recipe, or contribute your own.


2 ts Sugar
; horseradish, and
1 c Onion; finely chopped
1 tb Red-wine vinegar plus
; for garnish
2 c Thinly sliced celery
Sour cream; seasoned with
2 tb olive oil
1 1/2 lb Beets; peeled and cut into
3 c Low-salt chicken broth
; 1-inch pieces
Ice water for thinning soup
; bottled
; minced fresh chives

Original recipe makes 1 servings



In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Chill soup, covered, at least 6 hours or overnight. Thin soup with ice water and season with additional vinegar and salt and pepper. Garnish soup with sour cream and chives. Makes about 7 cups. Gourmet August 1994

Alert editor   
Calories Per Serving: 367 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Cold Beet And Celery Soup. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free