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Cold Beet and Celery Soup

1 c Finely chopped onion
2 c Thinly sliced celery
2 tb Olive oil
2 ts Sugar
1 1/2 lb Beets; peeled and cut into 1-inch pieces
1 tb Red-wine vinegar plus additional to taste
3 c Low-salt chicken broth
Ice water for thinning soup
Sour cream; seasoned with bottled horseradish, and minced fresh chives for garnish


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.


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