Food Network: Chilled Beet Soup

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Chilled Beet Soup
Recipe courtesy of Gourmet Magazine

Ingredients
3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion, coarsely chopped
Salt and pepper
2 tablespoons garlic, minced
2 cups vegetable or chicken stock
2 to 3 cups water
1/2 cup fresh orange juice
2 to 3 teaspoons fresh lemon juice
Rice wine vinegar or Champagne vinegar
Sour cream

2 teaspoons fresh dill

Directions
Trim beet greens at the base of the beet. Bring a
large pot of water to a boil and add the beets. Reduce the heat and cook,
uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by
inserting a paring knife or skewer. If there is no resistance, they are ready to
be drained. Drain when tender and allow to cool or run them under cold water to
cool them quickly. Peel, cut into large pieces, and set aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until
tender, about 7 minutes. Add the garlic and cook for 2 more minutes. Combine the
onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree
until smooth. Add water 1 cup at a time until desired consistency, being careful

not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2
teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed
with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls.
Garnish each with a swirl of sour cream and a sprinkle of dill