CHILLED BEET AND RASPBERRY SOUP

Chilled Beet and Raspberry Soup image

Provided by dojemi

Categories < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Previous Next

3 lbs beets
3 tablespoons butter
2 garlic cloves, minced
1 cup chopped Spanish onion
2 celery ribs, diced
6 cups chicken or 6 cups vegetable stock
1 pint fresh raspberry
2 cups light cream
2 tablespoons chopped fresh dill
1 tablespoon raspberry vinegar
kosher salt & freshly ground black pepper, to taste

Steps:

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.