Chilled Beet and Raspberry Soup

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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To cook beets:
  • Wash and trim stems from beets.
  • Place in 4-quart pot. Add 3 quarts water.
  • Bring to a boil over high heat. Reduce heat to medium.
  • Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
  • Drain.
  • Place under cold running water.
  • Peel off skins.
  • Cut beets into large chunks.
  • Set aside.
  • To cook soup:
  • Melt butter in stockpot over medium-high heat.
  • Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently.
  • Add chicken stock.
  • Bring to a boil.
  • Reduce heat to medium.
  • Simmer for 30 minutes.
  • To finish soup: Remove from heat. Add raspberries.
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