Orange Scented Beet Soup With Chives Recipes

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CHILLED BEET SOUP WITH CHIVES



Chilled Beet Soup with Chives image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Vegetable     Low Fat     Vegetarian     Quick & Easy     Beet     Carrot     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 teaspoons olive oil
3 medium carrots, peeled, chopped
1 onion, finely chopped
1 1/2 tablespoons balsamic vinegar
2 15-ounce cans sliced beets with liquid
1 tablespoon sugar
2 cups buttermilk
Chopped fresh chives

Steps:

  • Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
  • Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
  • Ladle into bowls or mugs. Top with chives.

CHILLED BEET, ORANGE AND DILL SOUP



Chilled Beet, Orange and Dill Soup image

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

Yield Makes 8 servings

Number Of Ingredients 6

3 15-ounce cans julienne beets, drained, 3/4 cup liquid reserved
1 1/2 cups fresh orange juice
1 1/2 cups reduced-fat (2%)buttermilk
3 tablespoons chopped fresh dill
1 1/2 cups finely diced unpeeled English hothouse cucumber (about 1/2 large)
Additional chopped fresh dill

Steps:

  • Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
  • Garnish soup with cucumber and additional dill. Ladle into bowls.

ORANGE-SCENTED BEET SOUP WITH CHIVES



Orange-Scented Beet Soup with Chives image

Provided by Georgia Downard

Categories     Soup/Stew     Food Processor     Appetizer     Vegetarian     Quick & Easy     Lunch     Orange     Beet     Summer     Healthy     Vegan     Chive     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 cans (14.5 ounces each) sliced beets, drained (reserve liquid)
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 teaspoon brown sugar
Grated zest of 1 orange
1/4 teaspoon salt
1/2 cup orange juice
2 tablespoon balsamic vinegar
2 teaspoon fresh lemon juice
2 tablespoon chopped fresh chives
2 ounce goat cheese

Steps:

  • Pulse beets, apple, shallots, sugar, zest and salt in a food processor until pureed. Add reserved beet liquid; pulse until smooth. Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with chives and cheese before serving.

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