Tuesday, August 6, 2013

Chilled Beet Soup

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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