| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | 1 | Servings | ||
INGREDIENTS
| 2 | c | Onions; chopped |
| 3 | Cloves garlic; minced, "sauteed" in: | |
| 1/4 | c | Red wine |
| 3 | c | 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
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