| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Meats, Grains |
|
Vegetables, Fruits |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; peeled and sliced |
| 1/2 |
lb |
Beets; peeled, roughly diced |
| 4 |
c |
Chicken stock OR Low-sodium chicken broth |
| 1 |
ts |
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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