Creamy Beet With Dill Soup

4.6
(41)

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.

4
4
4
4
Servings:
8
Yield:
6 to 7 cups

Ingredients

  • 2 tablespoons olive oil

  • 1 ½ pounds raw beets, cut into 1-inch chunks

  • 1 large onion, cut into large dice

  • 1 tablespoon butter

  • 1 pinch sugar

  • 3 large garlic cloves, thickly sliced

  • 1 teaspoon toasted caraway seeds*

  • teaspoon cayenne pepper

  • 3 cups chicken broth, homemade or from a carton or can

  • 2 tablespoons fresh dill

  • 1 ½ cups half-and-half (or whole milk)

  • Salt and freshly ground pepper, to taste

  • Garnish: chopped hard-cooked egg

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.

Tips

*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.

Nutrition Facts (per serving)

152 Calories
10g Fat
13g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 152
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 26mg 9%
Sodium 101mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 3g
Vitamin C 7mg 37%
Calcium 74mg 6%
Iron 1mg 5%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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