Try this Chilled Beet Soup with Dill Cream recipe, or contribute your own.
Suggest a better descriptionCombine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream. Serves 4. Bon Appetit April 1995 Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1464g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1653 | ||
Calories from Fat: 617 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 91 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 414.9mg | 128 % | |
Sodium 1123.9mg | 39 % | |
Potassium 1534.8mg | 40 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 33.6g | ||
Protein 210.5g | 301 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1653
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