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Chilled Beet Soup with Horseradish Cream

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This brightly colored soup tastes just as vivid as it looks, and couldn't be easier to make. Use a blender rather than a food processor for a smoother finish.



Ingredients:
a. 1 orange
b. 12 ounces cooked beets, chopped
c. 2 cups vegetable stock
d. 1 cup thick plain yogurt
e. salt and pepper
f. 1 tablespoon prepared horseradish (horseradish is very hot, try it before you add; I personally do not like it but you might)
g. Fresh mint sprigs, to garnish
h. good crusty bread to serve

1. Using a zester, remove the zest from half the orange, or thinly pare off the zest with a potato peeler and shred it finely. Place in a cup with just enough boiling water to cover and leave to stand for at least 10 minutes to soften. Finely grate the remaining zest and squeeze the juice from the orange.

2. In a blender, combine the beet and vegetalble stock and blend until smooth. Blend in the orange juice and half the yogurt and season to taste. Chill until ready to serve.

3. Add the horseradish to the remaining yogurt. Pour the chilled soup into 4 serving bowls. Add a spoonful of the horseradish mixture to each. Drain and pat dry the softened orange zesh and scatter over the crea. Garnish with the mint sprigs and serve with some good crusty bread.

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