VCE--Beet Soup

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* Exported from MasterCook *

 

Beet Soup

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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6 cups Quick Stock -- page 196

including 1/2 tsp. dill seed, 1/2 tsp.

caraway seed, 1/4 cup lentils, and the

beet stems, roughly chopped

3 large beets with their greens -- (about 1 1/2 lbs) peeled and

cut into 1/2 " cubes

2 onions -- finely diced

OR 1 onion and 1 leek, white part only,

finely diced

2 tablespoons butter or olive oil

1 turnip -- peeled & diced

salt & freshly milled pepper

1 teaspoon lemon juice

chopped dill

sour cream OR drained yogurt

 

Begin making the stock. As you prepare the soup vegetables, add the beet skins

and onion trimmings to the stock. Let it simmer while you begin the soup.

Select the best beet greens, chop, and set them aside.

 

In a soup pot over medium heat, cook the onions in butter until soft, about 7

minutes, stirring now and then. Add the beets, turnip, and 1 teaspoon of salt

and cook 5 minutes more, stirring occasionally. Strain the stock -- you should

have about 6 cups -- and add it to the vegetables. Simmer until the beets are

tender, about 10 minutes, adding the beet greens during the last 5 minutes.

Taste for salt and add the lemon juice to bring up the flavor. Serve the soup

sprinkled with dill, seasoned with pepper, with a spoonful of sour cream in each

bowl.

 

Source:

" page 203 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 239 Calories; 8g Fat (31.2% calories from

fat); 7g Protein; 35g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1673mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 27237 0 902231 0 0 986 0 0 0 0 0