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Beet soup with dill and yogurt
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Dairy, Soups & Stews, Vegetables, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Oil | | 1
| med | Onion, sliced | | 1
| lbs | Beets | | | - peeled and coarsely diced | | 1
| quart | Chicken stock, or canned | | | - low-sodium chicken broth | | 1
| tsp | Salt | | 3/4
| cup | Plain yogurt | | 3
| tbsp | Chopped fresh dill |
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Procedures:
| 1 | Heat oil in pan over low heat. | | 2 | Add onions and cook, stirring, about 12 minutes. | | 3 | Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. | | 4 | Add stock and salt. | | 5 | Cover and bring to boil. | | 6 | Reduce heat and simmer 15 minutes. | | 7 | Strain and reserve liquid. | | 8 | Transfer beets to blender or food processor and puree until smooth. | | 9 | Return puree to pan and add reserved liquid. | | 10 | Pour hot soup into tureen and ladle soup into bowls in front of guests. | | 11 | Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. | | 12 | Michael roberts - prodigy guest chefs cookbook |
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