Chilled Beet Soup with Dill and Crème Fraîche

Preparation info
  • Makes 4½ cups 1 l ; Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

My taste buds have certainly matured since childhood. My paternal grandmother, Rebecca, would make chilled beet soup in the summertime and bring it for dinner on Friday nights. When she would try to serve me a bowl, I’d say, “It’s pretty but no thank you, Grandma.” The color was a blushing rosy pink, but beyond that it was completely unappealing. I wish she were alive today to know how much I adore it now. It can be artfully served in small porcelain cups, is quite dramatic in black bowls,