Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 medium onion
  • 3 stalks celery
  • 1 tablespoon sugar
  • 2 teaspoons ground coriander
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups nondairy sour cream, soy yogurt, or regular sour cream
  • + 5 more ingredients
    • 2 garlic cloves
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 4 medium beets
    • 3 tablespoons fresh horseradish root

In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use. In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightl...

View full recipe at Epicurious

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