Beet and Apple Soup with Horseradish Cream

Combining fresh beets and apple create a mellow, slightly sweet soup recipe. Pureeing in a food processor or with an immersion blender makes it smooth and luscious.

Beet and Apple Soup with Horseradish Cream Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
6 to 8 side-dish servings
Start to Finish:
50 mins
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Beet and Apple Soup with Horseradish Cream

Ingredients
10
medium beets (about 2-1/2 pounds)
1
medium sweet onion, chopped
1
medium potato, peeled and chopped
1
small cooking apple, such as Granny Smith or Gala, peeled, cored, and chopped
3
14 1/2 ounce cans reduced-sodium chicken broth
 
Salt
 
Ground black pepper
2
tablespoons dry sherry or white balsamic vinegar
1
8 ounce carton sour cream
2
tablespoons prepared horseradish
1/4
teaspoon cayenne pepper
1
recipe Skillet Beets (optional)

Directions

  1. Peel eight of the beets* and cut each into 1-inch pieces. (Reserve remaining two beets to make Skillet Beets.) In a 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.
  2. Transfer soup, half at a time, to a food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through.
  3. For horseradish cream, in a small bowl combine sour cream, horseradish, and cayenne pepper; stir about 1/2 cup of the cream mixture into the hot soup. Set aside remaining cream mixture.
  4. To serve, ladle soup into bowls. Top with a dollop of the remaining horseradish cream and, if desired, Skillet Beets.

From the Test Kitchen

*Tip:

Peel beets with a sharp vegetable peeler or paring knife. To avoid staining your hands, wear rubber gloves.

Skillet Beets

Ingredients

2
reserved beets
2
tablespoons vegetable oil

Directions

  1. Trim tops from beets to leave 1 inch of stem. Peel and thinly slice beets lengthwise from top to bottom. In a large skillet cook beet slices in hot oil over medium heat 8 minutes or until tender, turning once.

Nutrition Facts

(Beet and Apple Soup with Horseradish Cream)
    Per serving:
  • 222 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 17 mg chol.,
  • 729 mg sodium,
  • 31 g carb.,
  • 6 g fiber,
  • 17 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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