| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Canned low-salt chicken broth; (or more) |
| 1 |
lb |
Beets; peeled, chopped |
| 1 |
c |
Chopped onion |
| 3/4 |
c |
Peeled chopped carrot |
| 2 |
ts |
Chopped garlic |
| 1 |
ts |
Sugar |
| 2 |
tb |
Chopped fresh dill or 2 teaspoons dried |
|
|
; dillweed |
| 2 |
tb |
Chopped fresh chives of green onions |
|
|
Sour cream |
INSTRUCTIONS
Combine 4 cups broth, beets, onions, carrot and garlic in medium
saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer
until vegetables are very tender, about 35 minutes. Cool slightly.
Puree in blender in batches until smooth. Transfer to bowl. Thin with
additional broth if soup is too thick. Mix in sugar. Season with salt
and pepper. Cover and chill until cold, at least 4 hours or
overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour
cream.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from
fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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