Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips

Ingredients

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

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

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