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4 medium fresh beets
2 large white onion, chopped
2 stalks celery, finely chopped
1 tablespoon olive oil
1 tablespoon red wine/or sherry vinegar
2 tablespoons fresh chopped parsley
7 ounces cream
Salt and fresh pepper to taste
Simmer trimmed beet roots for 2 hours until tender. Rub off and discard skins.
Cut beet roots into chunks and blend with sufficient cooking water to make a thick-ish soup. Do not aim for super smooth puree, texture is desirable!
Sauté onion and celery in oil until well softened (about 10 minutes), stirring occasionally.
Drain very well and add to soup with vinegar, parsley, salt and pepper. Whisk in cream. Serve chilled.
Posted by Joyce R.
Nutritional Info Per Serving: N/A