Sugar and vinegar make
up the sweet and sour of this soup. Puréed potato and
beet work as thickeners while the addition of light cream ensures
a silky texture.
Sweet
and Sour Beet Soup
- 1 (8-ounce) can beets,
drained
1/2 pound small, thin-skinned potatoes, cooked and peeled
1 cup beef broth
1/2 cup half-and-half
1/2 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- In a food processor or
blender, combine beets, potatoes, broth, half-and-half, onion,
sugar, vinegar, salt and pepper; process until smooth. Transfer
to a saucepan and heat thoroughly, but do not boil. Ladle into
bowls and serve.
Makes 6 servings.
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