Montebello Beet Soup
From Le Ch?au Montebello, a Quebec resort on the Ottawa River, comes this creamy beet soup that adds enormously to the repertoire of this underappreciated vegetable. At Montebello, it's served with a dollop of whipped cream; we use sour cream for less fat.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 118 |
| pro | 5 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 692 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit A | 2% |
| vit C | 13% |
| folate | 20% |
Suggested Recipes
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8 beets (1-1/2 lb/750 g)
2 potatoes
1 tbsp (15 mL) olive oil
1 onion, chopped
1 tsp (5 mL) medium curry powder or paste
6 cups (1.5 L) chicken stock
1 tbsp (15 mL) liquid honey
1/4 tsp (1 mL) salt
1/4 cup (50 mL) sour cream
1/4 cup (50 mL) finely chopped chives or green onions (optional)
Preparation:
In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened. Add stock, honey and salt ; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender.
In blender or food processor, pur?beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)
Return soup to clean saucepan; heat until simmering. Ladle into soup bowls. Garnish each with dollop of sour cream, and chives (if using).
Source
© CanadianLiving.com
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