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BEET SOUP WITH DILL & YOGURT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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1 tb Oil
1 md Onion -- sliced
1 lb Beets
- peeled and coarsely diced,
1 qt Chicken stock -- or canned
- low-sodium chicken broth
1 t Salt
3/4 c Plain yogurt
3 tb Chopped fresh dill
HEAT OIL IN PAN over low heat. Add onions and cook,
stirring, about 12 minutes. Add beets and cook,
covered, about 35 minutes, stirring occasionally,
until beets are falling apart. Add stock and salt.
Cover and bring to boil. Reduce heat and simmer 15
minutes. Strain and reserve liquid. Transfer beets to
blender or food processor and puree until smooth.
Return puree to pan and add reserved liquid. Pour hot
soup into tureen and ladle soup into bowls in front of
guests. Decorate each soup bowl with 2 tablespoons
yogurt and sprinkle yogurt with chopped dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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