Chilled Beet and Raspberry Soup with Crème Fraiche

Chilled Beet and Raspberry Soup with Crème Fraiche
Serves 8
  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
  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.
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