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orange beet soup prep time: 15 min
cook time: 5 min

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1 cup plain natural yogurt
small bunch of chives ( chopped)
1 lb. of beets ( scrubbed with no green leaves)
3 tbs. of half and half
4 cups chicken or vegetable stock
juice of half an orange
1 tbs. of grated orange zest
1 tbs. of balsamic vinegar
1/2 tsp. of BOTH salt and pepper
1 tbs. of fresh thyme ( chopped)
2 garlic cloves ( finely chopped or crushed)
1 onion ( chopped)
6 tbs. of oil

Place beets in sauce pan and boil for 45 mins. to 1 hour until knife can pierce the skin of the beet easily
When cool enough to handle, remove skin and chop
Heat oil over medium heat in medium sized pan and add onion, thyme, salt and pepper
After 3 mins., add garlic and saute for 10 mins.
Add beets, vinegar, zest of orange, orange juice, and stock to pan
Simmer for 10 mins.
Transfer to blender or food processor and puree
Stir in half and half and adjust seasonings

Can be served with a scoop of yogurt and the remaining chives


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