Chilled Cream Of Beet Soup Recipes

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

CREAMY BEET SOUP

Steps:

• Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
• Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
• Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
• Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
• Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
• Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
• Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
• Serve hot topped with a drizzle of olive oil, fresh dill and bread.

CHILLED CREAM OF BEET SOUP

Steps:

• Place all ingredients (except garnish) in a blender, blend until smooth and chill.
• Serve in coffee or tea cups and garnish with a dab of sour cream and sprinkle with chives.

CHILLED BEET SOUP WITH DILL CREAM

Steps:

• Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.

CHILLED GOLDEN BEET AND BUTTERMILK SOUP

Steps:

• In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
• Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
• Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
• Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.