Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory

Ingredients

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

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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