Raw beets; scrubbed and chopped (I didn't peel them)
2
c
White potatoes; peeled and chopped
1/2
ts
Salt
1/2
ts
Freshly ground black pepper
1/4
c
Minced dill; watercress, or parsley (I used part dill and part parsley)
INSTRUCTIONS
PART A
PART B
PART C
I came home from the Farmer's Market Saturday with 2 bunches of beets, and
I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of
mine!) and found an interesting soup that I loved!
I don't have the book with me, but it is something like this (with my
fatfree adaptations):
"Sautee" onions and garlic in wine. Add part "B". Simmer 45 minutes or so,
until all is tender. Add part "C".
let cool slightly, put a portion at a time in the food processor or blender
and process until smooth. (be careful, you will have a huge red mess
otherwise)
Pour back into soup pot and heat gently, serve hot. Garnish with a sprig of
dill or parsley.
(optional - add a dollop of ff yogurt or sour cream on each bowl)
Now - we liked this but found it a bit bland, so I added another 1/2
teaspoon salt and a couple tablespoons prepared horseradish, and voila,
suberp soup.
Jay Soloman has several vegetarian cookbooks, not fatfree but easy to
adapt. I love his Lean Bean Cuisine.
Posted to fatfree digest V97 #191 by Jan Gordon <jrg14@cornell.edu> on Aug
26, 1997
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!