CREAMY BEET WITH DILL SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
CREAMY BEET SOUP WITHOUT ALL THE CREAM
This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage."
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
- Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
- Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
- Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
- Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
- This recipe makes 8 servings (3/4 cup each) at 74 calories.
CREAMY BEET SOUP
This soup From Swanson® Broth is easily made from ingredients in the pantry and sure to delight with its rich color and distinctive flavor.
Provided by FLKeysJen
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
- Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
- Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
- Serve with sour cream.
Nutrition Facts : Calories 109.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 103.2, Carbohydrate 19.3, Fiber 3.3, Sugar 10.2, Protein 2.7
CHILLED BEET SOUP WITH DILL CREAM
Categories Soup/Stew Blender Herb Beet Summer Chill Healthy Sour Cream Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
More about "creamy beet with dill soup recipes"
ROASTED BEET SOUP WITH DILL - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (4)Total Time 50 minsCategory Appetizer, SoupCalories 118 per serving
- Preheat the oven to 425 degrees F convection roast. If you don't have a convection oven or a roast function, just use 425 degrees F bake.
- Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using foil, make little pockets to place your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and bake until fork tender, which will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
- While the beets are roasting, prepare the remaining ingredients. Melt the butter (if using) in a pan and then add the chopped onion, carrot and celery. Sauté until softened, about 5-7 minutes. Then set aside.
- Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in a blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
CREAMY BEET WITH DILL SOUP RECIPE : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Estimated Reading Time 1 min
- Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
CREAMY BEET WITH DILL SOUP RECIPE - CLEAN PLATES
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Estimated Reading Time 1 min
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