Vegetables Root Vegetables Beet Chilled Beet and Green Apple Bisque Be the first to rate & review! Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh. Slideshow: More Healthy Soup Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 4 to 6 Ingredients 1 1/2 pounds medium beets, peeled and cut into wedges 2 Granny Smith apples—peeled, cored and cut into wedges 2 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 2 garlic cloves, thinly sliced 2 cups chicken stock or low-sodium broth 1/4 cup apple juice Salt 1/2 cup sour cream mixed with 1 tablespoon water Shaved or julienned beets and small beet greens, for garnish Directions In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples. In a large saucepan, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the shredded beets and apples and cook, stirring occasionally, until just starting to soften, about 5 minutes. Add the stock and 3 1/2 cups of water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the beets are tender, 25 to 30 minutes. In a blender, puree the soup with the apple juice until very smooth. Transfer to a bowl; refrig-erate until chilled, 45 minutes. Stir tablespoons of water into the soup if it gets too thick, then season with salt. Ladle the soup into bowls and swirl in the sour cream. Garnish with shaved or julienned beets and beet greens and serve. Make Ahead The soup can be refrigerated for up to 3 days. Rate it Print