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Add a photoServings: 6
Ingredients
- 1 1/4 lb medium beets trimmed
- 1 c. lowfat sour cream
- 1/2 c. fresh orange juice or possibly more if needed
- 1/4 c. raspberry vinegar or possibly red wine vinegar
- 1 Tbsp. honey Salt to taste Freshly-grnd white pepper to taste
- 1 c. buttermilk
- 1 x apple peeled, diced
Directions
- Cook beets in large pot of boiling water till very tender and knife pierces center easily, about 50 min. Drain beets; cold slightly. Peel and coarsely chop.
- Transfer beets to food processor. Add in lowfat sour cream, 1/2 c. orange juice, vinegar and honey and blend till smooth. Season to taste with salt and white pepper. Pour into large bowl and whisk in buttermilk. Thin soup with more orange juice, if you like.
- Cover and chill till cool, about 2 hrs. (Can be prepared 2 days ahead. Keep refrigerated.) Garnish soup with diced apple, if you like, and serve.
- This recipe yields 6 first-course servings.
- Comments: "My daughter and son-in-law spend their summers on Stuart Island, one of the San Juan Islands off the coast of Washington," says Ann Ayres of Santa Barbara, California. "On my way back from a visit, I planned to stop in Victoria, British Columbia. My daughter suggested which I try Paprika Bistro. The beet soup I ordered there was delicious."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 71 | 51% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 124mg | 5% |
| Potassium 389mg | 11% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.44g | 8% |
| Protein 3.36g | 5% |
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