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Chilled Beet and Raspberry Soup

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“Very refreshing on a hot Summers day. Reprinted from the "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein.”
READY IN:
1hr 40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. To cook beets:
  2. Wash and trim stems from beets.
  3. Place in 4-quart pot. Add 3 quarts water.
  4. Bring to a boil over high heat. Reduce heat to medium.
  5. Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
  6. Drain.
  7. Place under cold running water.
  8. Peel off skins.
  9. Cut beets into large chunks.
  10. Set aside.
  11. To cook soup:
  12. Melt butter in stockpot over medium-high heat.
  13. Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently.
  14. Add chicken stock.
  15. Bring to a boil.
  16. Reduce heat to medium.
  17. Simmer for 30 minutes.
  18. To finish soup: Remove from heat. Add raspberries.

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