Date: Tue, 26 Aug 1997 10:51:55 -0400
From: Jan Gordon (jrg14@cornell.edu)
Adapted from _Vegetarian Soup Cuisine_ by Jay Solomon
Beet Potato soup
2 cups onions, chopped
3 cloves garlic, minced
"sauteed" in 1/4 cup red wine
add -
3 cups raw beets, scrubbed and chopped (I didn't peel them)
2 cups white potatoes, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
simmer 45 minutes or so, until all is tender.
add -
1/4 cup minced dill, watercress, or parsley (I used part dill and part parsley)
let cool slightly, put a portion at a time in the food processor or blender
and process until smooth. (be careful, you will have a huge red mess
otherwise)
Pour back into soup pot and heat gently, serve hot. Garnish with a sprig
of dill or parsley.
(optional - add a dollop of ff yogurt or sour cream on each bowl)
Now - we liked this but found it a bit bland, so I added another 1/2
teaspoon salt and a couple tablespoons prepared horseradish, and voila,
suberp soup.
kwvegan vegan