Chilled Citrus Beet Soup

Try serving this chilled soup as a first course instead of salad. The mild earthy flavor of the beets pairs nicely with the tangy citrus flavors of the orange and lemon juices. A dollop of sour cream on top and a sprinkling of fresh dill bring more distinctive flavors to the mix that blend beautifully but still retain their individuality.

Chilled Citrus Beet Soup
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  • Ingredients:
  • 3 pounds beets, washed and trimmed
  • 1 tablespoon olive oil
  • 1/2 medium onion, coarsely chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 1/2 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Sour cream
  • 1 tablespoon chopped fresh dill

Preparation:
Bring a large pot of water to a boil and add the beets. Reduce the heat and simmer uncovered for 35 to 40 minutes or until the beets are tender when pierced with a knife. Drain and allow them to cool enough to handle. Peel and cut them into chunks and set aside.

Heat the oil in a small skillet over medium heat, add the onion, salt and pepper to taste and cook until tender and barely golden, 5 to 7 minutes. Add the garlic and cook for 2 minutes longer.

Put the onion mixture and the beets in a blender. Add 2-1/2 cups of the vegetable stock and puree until smooth. Add the orange juice, lemon juice, white wine vinegar, salt, and a few grinds of black pepper. Add more stock if necessary to achieve the desired consistency. Taste and adjust seasoning.

Chill the soup thoroughly - several hours is best. Before serving, ladle the soup into individual serving bowls. Garnish each with about 2 teaspoons of sour cream and a sprinkling of fresh chopped dill.

Makes 6 servings

Recipe Notes:
If you are not a fan of dill, add a few chopped chives instead.

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