not sure if I'm posting this in the right place but I once went to the friend of a friend of a friends house for dinner and we had beetroot and apple soup for starters - it was gorgeous !!
have been loooking for a decent recipe for this since ?
any ideas ?
looking for beetroot and apple soup recipe ??
-
newbiemum05
- Tom Good
- Posts: 58
- Joined: Thu Mar 16, 2006 12:39 pm
- Location: Fife
looking for beetroot and apple soup recipe ??
~I came, I picked, I preserved~
~If I always try harder than yesterday to make a difference in the world, one day I might just make it~
~If I always try harder than yesterday to make a difference in the world, one day I might just make it~
-
hedgewitch
- A selfsufficientish Regular
- Posts: 1251
- Joined: Sun Oct 09, 2005 3:42 pm
- Location: Alicante, Spain
- Contact:
My family loves this beet apple soup.
We make it in the summer when the beets are ready. (also make our own cider---the easy way)
I'm not sure -- I think the recipe is from country living mag.
Beet and Apple Soup
Yields: 10 cups (8 servings)
INGREDIENTS:
soup
1/2 cup sour cream
1 teaspoon dried mustard
DIRECTIONS:
soup:
1. Heat oil in a large saucepan over medium-high heat.
2. Add the beets and onions and cook until onions soften -- about 5 minutes.
3. Add the apples and cook for 5 more minutes.
4. Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water.
5. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender -- about 40 minutes.
6. Purée small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency.
7. Bring soup to room temperature and chill until ready to serve.
sour-cream mixture:
Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving
We make it in the summer when the beets are ready. (also make our own cider---the easy way)
I'm not sure -- I think the recipe is from country living mag.
Beet and Apple Soup
Yields: 10 cups (8 servings)
INGREDIENTS:
soup
- 1 tablespoon vegetable oil
6 cups chopped, peeled beets - about 8
1 cup chopped onions
3 cups chopped Granny Smith apples - about 2 large
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
5 cups apple cider
1/2 cup sour cream
1 teaspoon dried mustard
DIRECTIONS:
soup:
1. Heat oil in a large saucepan over medium-high heat.
2. Add the beets and onions and cook until onions soften -- about 5 minutes.
3. Add the apples and cook for 5 more minutes.
4. Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water.
5. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender -- about 40 minutes.
6. Purée small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency.
7. Bring soup to room temperature and chill until ready to serve.
sour-cream mixture:
Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving