Beet Soup In Roasted Acorn Squash
Golden And Red Beet Soup
Chilled Beet Soup With Chives




Beet Soup In Roasted Acorn Squash

The roasted acorn squash tastes fabulous when scooped up with spoonfuls
of the beet soup. But if oven space is limited, simply serve the soup
in bowls.

Active time: 45 min Start to finish: 1 1/2 hr

For roasted squash
8 (1- to 1 1/4-lb) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar

Accompaniment: cornmeal-cayenne grissini

Roast squash: Preheat oven to 375 F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve.
Scoop out seeds and discard. Cut a very thin slice off bottoms of
squash to create a stable base. Brush "bowls" and tops all over with
oil and sprinkle salt inside. Arrange squash bowls, with tops
alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of
pans halfway through baking, until flesh of squash is just tender,
about 1 1/4hours total.
Make soup while squash roast: Cook onion in oil in a 5-quart heavy
saucepan over moderate heat, stirring occasionally, until softened. Add
beets and apple and cook, stirring occasionally, 5 minutes. Add garlic
and cook, stirring, 30 seconds.

Add broth and 4 cups water, then simmer, uncovered, until beets are
tender, about 40 minutes. Stir in vinegar and brown sugar.
Puree soup in 3 batches in a blender until very smooth, at least 1
minute per batch (use caution when blending hot liquids), transferring
to a large bowl. Return soup to pan, then season with salt and pepper
and reheat. If soup is too thick, add enough water to thin to desired
consistency.
Serve soup in squash bowls.

Cooks' notes:
.. Squash flesh shrinks during baking; if a small hole forms, serve
soup in squash but set in a soup bowl.
.. Soup can be made 3 days ahead and chilled, covered.
Makes 8 servings (about 10 cups).





Golden And Red Beet Soup

3 medium golden beets (about 1 pound with greens)
3 medium red beets (about 1 pound with greens)
1 large onion
2 tablespoons unsalted butter
4 cups water
2 teaspoons salt
2 1/2 cups milk
6 tablespoons creme fraîche or sour cream
3 tablespoons chopped fresh dill leaves
Garnish: fresh dill sprigs

Trim beets (reserve greens for another use) and peel. Separately cut
golden and red beets into 1/4-inch-thick slices. Finely chop onion. In
each of two 3-quart saucepans melt 1 tablespoon butter over moderate
heat. Add red beets and half of onion to butter in one pan and golden
beets and remaining onion to other. Cook beet mixtures, stirring, 5
minutes. Add 2 cups water and 1 teaspoon salt to each beet mixture and
simmer, uncovered, 40 minutes, or until beets are very tender.
In a blender or food processor puree each mixture separately with 1 1/4
cups milk until smooth (use caution when blending hot liquids). Return
soups to pans and reheat over moderate heat.
In a small bowl whisk together creme fraîche or sour cream and dill.
Divide soups among 6 bowls, pouring them simultaneously into opposite
sides of each bowl.
Serve soup topped with cream mixture and garnished with dill.
Makes about 6 cups, serving 6.





Chilled Beet Soup With Chives

The lovely color and tangy taste of this starter make it a real crowd
pleaser. Can be prepared in 45 minutes or less but requires additional
unattended time.

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

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. Puree. 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.

Per serving: calories 116; total fat, 2g; saturated fat, 1g;
cholesterol, 3 mg
Serves 6.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/