SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beet and Apple Soup with Horseradish Cream

Makes: 6 to 8 servings Yield: 6 to 8 side-dish servings
Start to Finish 50 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 222,
  • Fat, total (g) 9,
  • chol. (mg) 17,
  • sat. fat (g) 5,
  • carb. (g) 31,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 17,
  • pro. (g) 7,
  • vit. A (IU) 1020,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 189,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 729,
  • Potassium (mg) 791,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe