6 Medium Beets, Trimmed & Scrubbed
8 Cups Vegetable or Chicken Broth
2 Cups Apple Juice
3 Tablespoons Unsalted Butter
3 Each Granny Smith Apples, Cored, Peeled & Sliced
3 Tablespoons Lemon Juice
Salt and Pepper to Taste
Instructions
Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce heat and simmer partially covered until tender, about 45 minutes. Transfer beets to a bowl. When cool enough to handle, slip off the skins, then cut the beets into pieces.
Strain broth through a fine sieve and return it to the pot.
Melt the butter in a large skillet over medium-low heat. Add the apples and saute until just carmelized, about 10 to 15 minutes.
Puree the cooked beets and sauteed apples together in a batches in a food processor, adding some broth throught the feed tube. Return the puree to the pot and combine with the remaining broth. Stir in the lemon juice, salt and pepper. Pass the soup through a strainer if desired.
Serve the soup hot or cold, dolloped with creme fraiche if desired.
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Yields: 6 Servings
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