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Mini Chilled Beet Soups

  • ACTIVE: 15 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD
  1. 3 large beets (1 1/2 pounds), quartered
  2. 2 quarts chicken stock
  3. 1 medium onion, coarsely chopped
  4. 2 garlic cloves, coarsely chopped
  5. 1 tablespoon red wine vinegar
  6. 1 tablespoon balsamic vinegar
  7. Salt and freshly ground pepper
  8. crème fraîche and small dill sprigs, for garnish
  1. In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil. Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.
  2. Strain the soup in a colander set over a large heatproof bowl. Let the vegetables cool slightly, then peel the beets and cut them into chunks. Transfer the beets, onion and garlic to a blender. Add 2 cups of the cooking liquid and puree until silky. Stir the puree into the remaining cooking liquid; season with salt and pepper. Chill for at least 3 hours. Serve in small cups, garnished with dollops of crème fraîche and dill sprigs.
Make Ahead The soup can be refrigerated for up to 2 days.
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