← Back to Search Results American, New England
chilled-beet-soup

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield : Serves 8

Ingredients

  • 3 pounds small new beets, with their leaves
  • 1 bunch scallions, including some of the green, halved lengthwise
  • 2 lemons, cut into eight wedges
  • 5 stems fresh dill
  • 2 quarts Chicken Stock or canned low-sodium chicken broth
  • Salt and freshly milled black pepper
  • Sour cream, chopped fresh dill, and grated lemon zest for garnishes

Directions

Trim the beets, leaving 2 inches of the stems and the roots ends attached to prevent bleeding. Reserve the leaves.

Wash the beets and leaves thoroughly.

Place the beets and leaves in a soup kettle and add the remaining soup ingredients. Pour in 1 quart of water. Bring a boil over high heat and reduce the heat to low. Simmer about 45 minutes or until the beets are tender and cooked through. Remove the beets and turn off the heat. Under cold running water, slip off the skins and stems. Cut the beets into fine julienne.

Strain the broth, discarding the solids, and add the beet julienne to the soup. Refrigerate until thoroughly chilled. Serve with a spoonful of sour cream with a little chopped dill and grated lemon zest.

Notes

This soup can be made one day ahead of time.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Sour cream, chopped fresh dill, and grated lemon zest for garnishes.

167kcal (8%)
58mg (6%)
31mg (52%)
11mcg RAE (0%)
864mg
53mg
9g
15g
6g
28g
7mg (2%)
767mg (32%)
1g (4%)
3g (5%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
nigella-express Nigella Express
by Nigella Lawson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?