Cold Beet And Celery Soup

Ready in 1 hour

Top-ranked recipe named "Cold Beet And Celery Soup"

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Try this Cold Beet And Celery Soup recipe, or contribute your own. "Celery" and "August" are two tags used to describe Cold Beet And Celery Soup.


Ingredients

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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

Servings  

Preparation

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

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

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