Be prepared for a bowlful of red when you
make this soup! Not only are there red beets in the "Chilled Beet Soup"
(page 184), there is also red onion and crushed tomatoes - another recipe in
this book that follows what I've affectionately tagged "The Theme of
Threes": Taking one of the
ingredients and using it three different ways, whether it be the color of a
food (as in this recipe), or using a single food in three different
incarnations (such as using whole sesame seeds, tahini, and sesame oil). This
close cousin of borscht is a puréed combination
of cooked beets, potato, carrot, onion, and tomatoes, just slightly sweetened
with the addition of apple juice. The soup is simmered on the stove top prior
to blending, and then chilled for several hours before serving. Top with TofuSour Cream (page 574) and chopped fresh dill or chives. This is a wonderful soup to serve
on a warm summer day.
"Keeping it McDougall Friendly"
checklist:
ü Use a non-stick soup pot when sautéing
the veggies; use water or broth as the sautéing liquid.
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