Chilled Beet Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 4 cups beets, fresh | Wash, peel and trim |
| ½ cup large onion, diced | Wash, peel and dice |
| ½ teaspoon salt | |
| 3 cups reduced sodium chicken stock | |
| 1 cup orange juice | |
| 1 teaspoon orange zest | |
| 1 tablespoon raspberry vinegar | |
| ¼ teaspoon white pepper | |
| 1/2 cup sugar | |
| 1 (14 oz.) can fat free evaporated milk or 1 cup half and half. | |
| ¼ cup sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut beets into halves. In a large stock pot add beets, stock, onions and cover with water. Bring to a boil and reduce heat. Simmer 30-40 minutes until beets are tender. | |
| 2 | Remove heat and stir in orange juice and zest. Let cool to room temperature in batches in the refrigerator. | |
| 3 | Stir in stir in sugar. Puree the soup in a blender or food processor. | |
| 4 | Stir in evaporated milk or half and half | |
| 5 | Return to heat. Simmer for 20 minutes. Remove from heat. Cover and chill in batches. | Temperature check must reach 165 °F degrees |
| 6 | Serve chilled. Top with sour cream. |
To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
