Beets

Beet Soup with Red Onion, Apple & Garlic

Thanks to Benedictine University Dietetic Intern Ross Kennedy for sharing this recipe. This soup is delicious served in acorn squash “bowls.”

1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 pounds), peeled, cut into 1-inch pieces
1 red apple (such as Gala or Braeburn), peeled, cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar

Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, 30 seconds. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.

Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl.

Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.

Serves 8. (Makes about 10 cups.)

Adapted from www.epicurious.com.

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