Chilled Beet Soup with Chives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon sugar
- 2 cups buttermilk
- 1 1/2 teaspoons olive oil
- 1 onion, finely chopped
- 1 1/2 tablespoons balsamic vinegar
- chopped fresh chives
Preparation 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. Purée. 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 Nutritional analysis provided by Bon Appétit
Preparation 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. Purée. 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 Nutritional analysis provided by Bon Appétit
