Name: Cold Beet Soup
Yield: Serves 4
Ingredients: ½–¾ pint chilled chicken stock; ½ pint cream; salt and freshly-ground black pepper; juice of 1 large lemon; 1 boiled potato, peeled; ½ pound cooked beetroot, peeled and sliced; 2 tablespoons butter; ½ Spanish onion, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

½ Spanish onion, sliced
2 tablespoons butter
½ pound

Method

Sauté sliced onion in butter until soft.

Put peeled sliced beetroot, sautéed onion and boiled peeled potato through electric blender (to press through a fine sieve); add salt, pepper, lemon juice and cream, and blend until smooth. Chill. Just before serving, add chilled chicken stock and blend for 1 minute.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cold Beet Soup

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of