Creamy Beet With Dill Soup Recipe - Allrecipes.com
Creamy Beet With Dill Soup Recipe

Creamy Beet With Dill Soup

Read Reviews (21)

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread." —  

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Original recipe makes 6 to 7 cups Change Servings
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Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
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Footnotes

  • *To toast caraway seeds, heat 1/2 tsp. caraway seeds in a small skillet over medium-low heat until they start to gently pop and smell fragrant. Cool slightly, then crush with a rolling pin.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2009

I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again.

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Most Helpful Critical Review
Aug 07, 2008

This was fine, but just not my favorite way to eat beets. It was better after it sat in the fridge for a day and the flavors mingled. I would suggest rye croutons instead of hard boiled egg as the garnish. The soup had a beautiful magenta color that would be great for Valentine's day if your sweetie likes beets!

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Feb 14, 2006

Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson.

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Nov 23, 2008

Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian.

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Oct 19, 2007

This soup is fantastic!! I've made it twice: once with fresh dill & once with 2 teaspoons dried dill. I substituted "Better Than Bouillon" vegetable soup base in water for the chicken broth, and added a can of kidney beans before blending to thicken it & add protein. Used only 1/4 cup half-and-half to lower the calorie count. This soup is so delicious, I keep craving it. I'll make it again & again.

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Feb 22, 2010

This was a great dish for beets! The only change I made was to use 1c half&half vs. 1.5c. I may substitute yogurt next time - as some of the others said. The caraway seeds add a lot of flavor. This is definitely a make again dish.

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Oct 21, 2009

I wish 4.5 stars was an option. I didn't have any chicken stock so I made a tomato broth by watering down marinara which was really yummy. My pinch of sugar was heavy handed and too much for this recipe, so it turned out a little sweet for my taste, but definately delicious. I garnished with shredded mozarella cheese which was really pretty with the raspberry color. Definately a keeper of a recipe.

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Feb 15, 2007

Tasty! The cayenne adds a subtle zing. Made it with no-fat evaporated milk to cut the fat/calories -- worked just fine. The boiled-egg garnish was OK, but seemed more suited for a cold soup/borscht. In fact, this soup tasted fine cold ... just not what I was looking for in mid-February!

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Nutrition

  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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