Beet and Watercress Bisque

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Beet and Watercress Bisque

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 11

Serving Size : 2 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium red onion -- diced

1 stalk celery -- chopped

2 cloves garlic -- minced

2 cups diced beets -- (3 to 4 beets)

1 medium white potato -- diced

4 cups water

1/4 cup dry red wine

2 teaspoons dried parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups watercress leaves -- loosely packed

1/4 cup low-fat or nonfat plain yogurt

 

Makes 2 servings.

 

In a large saucepan, heat the oil over medium heat. Add the onion, celery,

and garlic and cook, stirring, for 5 minutes.

 

Add the beets, potato, water, wine, parsley, thyme, salt and pepper, and

bring to a simmer. Cook uncovered over medium-low heat, stirring

occasionally, until the beets are tender, about 35 to 40 minutes. Stir in

the watercress and cook for 5 minutes more. Remove from heat and let the

soup stand for about 10 minutes.

 

Transfer the soup to a blender or food processor fitted with a steel blade

and purée. Return to the pan and keep hot, or refrigerate and reheat later.

 

To serve, ladle the soup into bowls and spoon a dollop of yogurt into the

center. Garnish with any extra sprigs of watercress.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving: 281 calories, 7g protein; 8g fat; 44g carbohydrates; 2mg

cholesterol; 724mg sodium; 7g sodium.

 

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