Chilled Beet & Celery Soup
photo by Jenny Sanders
- Ready In:
- 7hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 680.38 g beets
- 1 large onion
- 473.18 ml celery, thinly sliced
- 29.58 ml olive oil
- salt and pepper
- 9.85 ml sugar
- 14.79 ml red wine vinegar
- 709.77 ml low sodium chicken broth
- 1 lemon, juice of
- 78.78 ml plain yogurt
- 29.58 ml minced chives
directions
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.
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Reviews
-
I have one major complaint about this recipe! I can't stop eating it! I pour out a cup for lunch, dinner, snacks and yes...for breakfast, too! The first batch, I pureed really smooth...the second, I left a little "rough" and found that I liked the texture. The recipe freezes beautifully. Haven't tried it warm yet, but sure that it will be de-lish. Okay, you may have to like beets but try this anyway. Cooking the beets with the sugar and vinager adds an ever so slight "sweet and sour" element. I get beets in the front of my mouth and celery in the back...Hope you will, too! Not a huge fan of plain yogart...but I will be brave and give it a shot...Such Fun!<br/><br/>Thanks to Jenny and her Mom!
Tweaks
-
I didn't have all the ingredients in the kitchen. Only had balsamic vinegar so I substituted 1 tsp of ginger instead. Topped it with sour cream instead of yogurt. Used 3 beets and 3/4 of a celery bunch. I filled broth to cover the cooked vegetables. It is a wonderful soup. The entire pot was eaten in one sitting. Didn't weigh the beets, I used 3 beets as that
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.