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Beet Soup
Jacqueline Heriteau
A Feast of Soups Cook Book
Servings:
5
A brilliant red soup with a sharp tang, made from
crops you harvest at the summer's end. So pretty it's also ideal to start
a holiday meal...make it with canned beets and 16-ounce can of cooked whole
tomatoes if the garden is under snow.
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Ingredients
6
small beets
2 large ripe tomatoes, skinned, seeded, diced
2 cups beef broth
1 cup dry red wine
1 small onion, stuck with 3 cloves
½ lemon, juiced
salt and pepper
sour cream
minced chives |
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Cooking Method
In a large saucepan over medium heat, simmer beets in enough water to
cover, covered, about 8 to 10 minutes.
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Drain, reserving ½ cup cooking liquid.
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Slip skins from beets.
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Dice
beets.
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Return to saucepan with reserved liquid.
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Add tomatoes, beef broth, wine, onion, and lemon juice.
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Bring to a boil,
reduce heat, cover, and simmer 10 minutes.
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Discard onions.
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Add
salt and pepper to taste.
To serve: Ladle into soup bowls and garnish with a big dab of sour
cream and a sprinkling of minced chives.
Reheat with light cream to stretch.
To make ahead: Complete through step 1, then finish just before
serving. |
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