Wednesday, April 8, 2009

Beet and Orange Soup

  • beets with greens
  • 5 cups stock
  • 2 teaspoons red wine or apple cider vinegar
  • ½ teaspoon ground coriander
  • salt and pepper to taste
  • 1 cup fresh orange juice
  • Garnish: orange slices and fresh coriander sprigs
Scrub unpeeled beets well. Cut off the tops, chop them, and put them in a large saucepan. Shred the beets in a food processor or on a grater. Add them to the pan and cover with the chicken stock. Bring to a boil, cover, and simmer 25 minutes. Strain the broth and discard the pulp. Add to the broth the vinegar, seasonings, and orange juice. To serve hot, reheat just enough to warm the orange juice. To serve cold, chill well in the refrigerator. Either way, garnish each soup bowl with a slice of orange and a sprig of fresh coriander.

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