2 C apple juice (try no sugar for less sweet soup)
3 Tbls. butter
3 Granny Smith apples, peeled, cored and sliced
3 Tbls. fresh lemon juice
Salt and pepper to taste
Creme fraiche, for garnish or sour cream
Instructions
Place the beets in a large heavy pot and cover with the broth and juice. Bring to a boil, reduce and heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.
Strain the broth through a fine sieve lined with two paper towels and return it to the pot.
Melt the butter in a large skillet over medium-low heat. Add the apples and saute until just caramelized, about 10-15 minutes.
Puree the cooked beets and sauteed apples together in batches in a food processor or blender, adding some broth through the feed tube. Return the puree to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper.
Serving
Suggestions
Serve the soup hot or cold, dolloped with creme fraiche or sour cream.
Originally Submitted
10/29/2009
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