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beet-potato-soup recipe

Date: Tue, 26 Aug 1997 10:51:55 -0400
 From: Jan Gordon (jrg14@cornell.edu)
 Adapted from _Vegetarian Soup Cuisine_ by Jay Solomon
 Beet Potato soup
 2 cups onions, chopped
 3 cloves garlic, minced
 "sauteed" in 1/4 cup red wine
 add -
 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.
 add -
 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,
 suberp soup.
 kwvegan vegan