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Ingredients
| beets: 1.5 lbs |
| onions: 1 |
| celery (chopped): 2 cups (thinly sliced) |
| olive oil: 2 Tbl |
| salt |
| black pepper |
| granulated sugar: 2 tsp |
| red wine vinegar: 1 Tbl |
| chicken broth - low sodium: 3 cups |
| lemons: 1/2 (juice of) |
| whole plain yogurt: 1/3 cup |
| chives (chopped): 2 Tbl (minced) |
Chilled Beet & Celery Soup
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
360 min -
Servings
4 serving(s)
Tags
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.