Beet Soup

Beet Soup
Beet Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon olive oil

  • 1

    cup chopped onion

  • 4

    cups fat-free, less-sodium chicken broth

  • 2

    cups water

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 3

    medium beets, peeled and halved

  • 1

    medium potato, peeled and halved crosswise

  • 1

    bay leaf

  • 1

    teaspoon lemon juice

  • 8

    teaspoons reduced-fat sour cream

Directions

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

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