Savory Beet Soup Recipe

fort lauderdale catering

For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. Even without the additional decoration, the bright and vibrant color of this soup will make a dinner table show-stopper.

1 teaspoon/5ml olive oil
1 cup/151g chopped onion
4 cups/1 liter fat-free, less-sodium chicken broth
2 cups/500ml water
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 teaspoon/5ml lemon juice
8 teaspoons/40ml/20g reduced-fat sour cream
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Combine 1/2 cup/125ml soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon/15ml sour cream mixture; swirl sour cream mixture using the tip of a knife.

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