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Chilled Beet Soup

SUBMITTED BY: Rosemary

"I have modified this soup from a recipe I got from a blender book. Canned beets are great for this recipe. You can save the juice from the canned beats, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of sour cream."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups sour cream
  • 2 tablespoons lemon juice
  • 1/2 small onion
  • 1 cup cooked beets
  • 1 cup crushed ice

DIRECTIONS

  1. Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth.
  2. Add ice or cold water, chill and serve with a dollop of sour cream on top.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2003 by JOHN1932
I am not a great beet lover. However, this was fantastic. It took longer to wash and dry the blender than it did to make the soup. How do you spell "scrumptious"?

23 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2005 by Lokelani
Wow! I made this soup on the hottest saturday here in california. I used 1/2 a Maui Sweet onion and ate it all the soup myself. Yum!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2004 by JENJOBART
This is a gorgeous soup. It really needs sweet (maui) onions. We used red onions and it was way too oniony.

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 210

  • Total Fat: 18.2g
  • Cholesterol: 38mg
  • Sodium: 81mg
  • Total Carbs: 9.8g
  •     Dietary Fiber: 1.1g
  • Protein: 3.6g

VIEW DETAILED NUTRITION

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