Cold Beet and Celery Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 cup finely chopped onion |
2 cups thinly sliced celery |
2 tablespoons olive oil |
2 teaspoons sugar |
1 1/2 pounds beets, peeled and cut into 1-inch pieces |
1 tablespoon red-wine vinegar plus additional to taste |
3 cups low-salt chicken broth |
ice water for thinning soup |
sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish |
Directions:
1. 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.
2. In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
3. Thin soup with ice water and season with additional vinegar and salt and pepper.
4. Garnish soup with sour cream and chives.
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