14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 2 star values: 2
  • 3 star values: 2
  • 1 star values: 1
  • 14 Ratings

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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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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  • To serve, ladle soup into bowls. Top with a dollop of the remaining horseradish cream and, if desired, Skillet Beets.

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*Tip:

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

Nutrition Facts

222 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 17 mg cholesterol, 729 mg sodium, 31 g carbohydrates, 6 g fiber, 17 g sugar, 7 g protein.

Skillet Beets

Ingredients

Directions

  • 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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Reviews

14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 2 star values: 2
  • 3 star values: 2
  • 1 star values: 1