Chilled Beet And Raspberry Soup

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 3 lbs beets
• 3 tablespoons butter
• 2 garlic cloves, minced
• 1 cup chopped spanish onion
• 2 celery ribs, diced
• 6 cups chicken or 6 cups vegetable stock
• 1 pint fresh raspberry
• 2 cups light cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon raspberry vinegar
• kosher salt & freshly ground black pepper, to taste

Recipe

• 1 to cook beets:
• 2 wash and trim stems from beets.
• 3 place in 4-quart pot. add 3 quarts water.
• 4 bring to a boil over high heat. reduce heat to medium.
• 5 simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
• 6 drain.
• 7 place under cold running water.
• 8 peel off skins.
• 9 cut beets into large chunks.
• 10 set aside.
• 11 to cook soup:
• 12 melt butter in stockpot over medium-high heat.
• 13 add garlic, onions, celery and beets. saute for 5 to 7 minutes, stirring frequently.
• 14 add chicken stock.
• 15 bring to a boil.
• 16 reduce heat to medium.
• 17 simmer for 30 minutes.
• 18 to finish soup: remove from heat. add raspberries.