chilled beet soup with chives
 
the lovely color and tangy taste of this starter make it a real crowd 
pleaser. can be prepared in 45 minutes or less but requires additional 
unattended time. 
 
1-1/2 tsp  olive oil
3 medium  carrots, peeled, chopped
1   onion, finely chopped
1-1/2 Tbsp  balsamic vinegar
 
2   15ounce cans sliced beets with liquid
1 Tbsp  sugar
2 cup  buttermilk
  chopped fresh chives
 
heat oil in large nonstick skillet over low heat. add carrots and 
onion. cover; cook until vegetables are just tender, stirring 
occasionally, about 20 minutes. add vinegar, cover and cook until 
vegetables are very tender, about 10 minutes longer. 
working in batches, add beets with their liquid, sugar and carrot 
mixture to blender. puree. transfer to large bowl. mix in buttermilk. 
season with salt and pepper. chill until cold, about 3 hours. (can be 
made 2 days ahead. cover; keep chilled.) 
 
ladle into bowls or mugs. top with chives. 
 
per serving: calories 116; total fat, 2g; saturated fat, 1g; 
cholesterol, 3 mg 
serves 6. 
 
 
-- 
 
(ID: 73747) Mirror: rec.food.recipes: Thu, Jul 21, 2005


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