• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Chilled Beet and Raspberry Soup with Crème Fraiche

October 30, 2013 by Jill Foucre Leave a Comment

Chilled Beet and Raspberry Soup with Crème Fraiche
2013-10-30 13:08:08
Serves 8
Print
Ingredients
  1. 3 T. unsalted butter
  2. 1 large red onion, diced
  3. 2 ribs celery, sliced
  4. 2 cloves garlic, minced
  5. 3 pounds beets, scrubbed, cooked and cubed
  6. 1 Pint fresh raspberries, pureed and seeded
  7. 6 cups chicken or vegetable stock
  8. 2 cups half and half
  9. 2 T. minced fresh dill fronds, plus extra for garnish
  10. 1 T. Balsamic vinegar
  11. salt and pepper to taste
  12. crème fraiche
Instructions
  1. Heat the butter in a large soup pot over medium heat until melted. Add the onion and celery and sauté until the onion is translucent. Add the garlic and cook, stirring 30 seconds. Tumble in the beets, broth and raspberry puree and season to taste with salt and pepper. Simmer on medium low heat for 15 minutes to combine flavors. Add the half and half, dill, and vinegar and stir to combine. Use a hand blender to puree the soup (or puree in a blender or food processor in batches.)
  2. Pour the mixture into a metal bowl, set into a larger metal bowl filled with ice. Stir occasionally for 10-15 minutes, until well chilled. (Alternatively, chill the soup in the refrigerator overnight.)
  3. Ladle into small bowls and top with a dollop of crème fraiche and a bit of dill frond.
By Robin Nathan
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience