Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips


  • 4 cloves garlic, unpeeled
  • Fresh dill sprigs for garnish (optional)
  • 2 Tbs. olive oil
  • 3 sprigs fresh thyme
  • 2 tsp. honey
  • ½ cup sour cream
  • 1 Tbs. prepared horseradish
  • + 7 more ingredients
    • 1/3 cup fresh orange juice
    • 2 Tbs. red-wine vinegar
    • 2-½ cups homemade or low-salt canned chicken broth or water
    • Kosher salt and freshly ground white or black pepper
    • 3 strips (3 inches long) orange zest
    • A few tsp. cream or water as needed
    • 1-½ lb. small or medium beets (about 2 bunches, trimmed), well scrubbed

Heat the oven to 375°F. Put the beets and garlic on a large sheet of heavy-duty aluminum foil. Scatter on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil. Fold up the sides of the foil and crimp to make a tight packet. Slide the foil packet onto a baking she...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network