Beet Soup With Horseradish is the ultimate in summer refreshment: Cool, creamy, and Fresh. With a beautiful fuchsia color that makes it even more unforgettable.
Ingredients :
1-1/2 lb. small or medium beets (about 2 bunches, trimmed), well scrubbed
4 cloves garlic, unpeeled
3 sprigs fresh thyme
3 strips (3 inches long) orange zest
Kosher salt and freshly ground white or black pepper
2 Tablespoons olive oil
2-1/2 cups low-salt canned chicken broth or water
1/3 cup fresh orange juice
2 tablespoon honey
2 Tablespoon red-wine vinegar
1 Tablespoon prepared horseradish
1/2 cup sour cream
A few tablespoon cream or water as needed
Fresh dill sprigs for garnish (optional)
Direction:
1. Preheat the oven to 375°F.
2. Place the beets and garlic on a large sheet of heavy-duty aluminum foil. Spread on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil.
3. Roll up the sides of the foil and crimp to make a tight packet. Put on baking sheet and place into the oven. Bake for 1 hour or depending on the size of the beet.
4. Open the packet carefully and check that the beets are tender by piercing with a sharp knife (the knife should slide in easily), Set aside and let cool for 15 to 20 minutes.
5. When cool enough to handle, peel or rub off the skins off the beets using paper towels, and cut the beets into chunks. Peel the garlic cloves. Discard the thyme and orange zest, saving any juices collected in the foil.
6. Combine together about one-third of the beet chunks, the garlic, and any collected juices into a blender. Add some of the chicken broth and the honey.
7. Before turning on the blender vent the lid by open the lid a bit, and hang a clean dishtowel over the vented lid. Whirl to a smooth purée, then transfer to a bowl. Continue with remaining beet, puréeing all the beets. Stir in the orange juice and vinegar. Season with salt and pepper. Cover and refrigerate to chill the soup thoroughly.
8. Meanwhile, add the horseradish into the sour cream, and stir. If the sour cream is too thick (it should be the consistency of lightly whipped cream), stir in a few teaspoons of cream or water to loosen it. Refrigerate until serving time.
9. To serve, spoon the soup into cups or bowls and spoon a bit of the horseradish sour cream onto each serving. Garnish with fresh dill, if you like.
Ingredients :
1-1/2 lb. small or medium beets (about 2 bunches, trimmed), well scrubbed
4 cloves garlic, unpeeled
3 sprigs fresh thyme
3 strips (3 inches long) orange zest
2 Tablespoons olive oil
2-1/2 cups low-salt canned chicken broth or water
1/3 cup fresh orange juice
2 tablespoon honey
2 Tablespoon red-wine vinegar
1 Tablespoon prepared horseradish
1/2 cup sour cream
A few tablespoon cream or water as needed
Fresh dill sprigs for garnish (optional)
Direction:
1. Preheat the oven to 375°F.
2. Place the beets and garlic on a large sheet of heavy-duty aluminum foil. Spread on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil.
3. Roll up the sides of the foil and crimp to make a tight packet. Put on baking sheet and place into the oven. Bake for 1 hour or depending on the size of the beet.
4. Open the packet carefully and check that the beets are tender by piercing with a sharp knife (the knife should slide in easily), Set aside and let cool for 15 to 20 minutes.
5. When cool enough to handle, peel or rub off the skins off the beets using paper towels, and cut the beets into chunks. Peel the garlic cloves. Discard the thyme and orange zest, saving any juices collected in the foil.
6. Combine together about one-third of the beet chunks, the garlic, and any collected juices into a blender. Add some of the chicken broth and the honey.
7. Before turning on the blender vent the lid by open the lid a bit, and hang a clean dishtowel over the vented lid. Whirl to a smooth purée, then transfer to a bowl. Continue with remaining beet, puréeing all the beets. Stir in the orange juice and vinegar. Season with salt and pepper. Cover and refrigerate to chill the soup thoroughly.
9. To serve, spoon the soup into cups or bowls and spoon a bit of the horseradish sour cream onto each serving. Garnish with fresh dill, if you like.
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