I came home from the Farmer's Market Saturday with 2 bunches of beets, and
I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of
mine!) and found an interesting soup that I loved!
I don't have the book with me, but it is something like this (with my
2 cups onions, chopped
3 cloves garlic, minced
"sauteed" in 1/4 cup red wine
3 cups raw beets, scrubbed and chopped (I didn't peel them)
2 cups white potatoes, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
simmer 45 minutes or so, until all is tender.
1/4 cup minced dill, watercress, or parsley (I used part dill and part parsley)
let cool slightly, put a portion at a time in the food processor or blender
and process until smooth. (be careful, you will have a huge red mess
Pour back into soup pot and heat gently, serve hot. Garnish with a sprig
of dill or parsley.
(optional - add a dollop of ff yogurt or sour cream on each bowl)
Now - we liked this but found it a bit bland, so I added another 1/2
teaspoon salt and a couple tablespoons prepared horseradish, and voila,
Jay Soloman has several vegetarian cookbooks, not fatfree but easy to
adapt. I love his Lean Bean Cuisine.
Jan Gordon <jrg14@xxxxxxxxxxx>
College of Agriculture & Life Sciences
Office for Research, Ag. Experiment Station
(607) 255-2552 Fax: 255-9499