| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Meats, Grains | Fruits, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Onion, peeled and sliced | |
| 1/2 | lb | Beets, peeled roughly diced |
| 4 | c | Chicken stock |
| OR Low-sodium chicken | ||
| broth | ||
| 1 | t | Salt |
| 2 1/2 | c | Diced seeded watermelon |
| rind removed |
INSTRUCTIONS
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill the soup well, about 4 hours before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 4.8mg
Sodium: 1075mg
Potassium: 508.9mg
Carbohydrates: 16.3g
Fiber: 1.6g
Sugar: 10.2g
Protein: 8.1g