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.

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4.0 by 17 people

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  • Makes: 6 servings
  • Makes: 6 to 8 side-dish servings
  • Start to Finish: 50 mins

Beet and Apple Soup with Horseradish Cream

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

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.
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Nutrition Facts (Beet and Apple Soup with Horseradish Cream)

  • Per serving:
  • 222 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 17 mg chol. ,
  • 729 mg sodium ,
  • 31 g carb. ,
  • 6 g fiber ,
  • 17 g sugar ,
  • 7 g pro.
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