| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Finely chopped onion |
| 2 |
c |
Thinly sliced celery |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Sugar |
| 1 1/2 |
lb |
Beets; peeled and cut into |
|
|
; 1-inch pieces |
| 1 |
tb |
Red-wine vinegar plus additional to taste |
| 3 |
c |
Low-salt chicken broth |
|
|
Ice water for thinning soup |
|
|
Sour cream; seasoned with |
|
|
; bottled |
|
|
; horseradish, and |
|
|
; minced fresh chives |
|
|
; for garnish |
INSTRUCTIONS
In a heavy saucepan cook onion and celery in oil with sugar and salt
and pepper to taste over moderately low heat, stirring, until
softened and add beets, 1 tablespoon vinegar, and broth. Simmer
mixture, covered, 35 to 40 minutes, or until beets are very tender.
In a blender puree mixture in batches until very smooth, transferring
as pureed to a bowl. Chill soup, covered, at least 6 hours or
overnight.
Thin soup with ice water and season with additional vinegar and salt
and pepper.
Garnish soup with sour cream and chives.
Makes about 7 cups.
Gourmet August 1994
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