Chilled Puree of Beet & Watermelon
Yield
6 servingsPrep
10 minCook
55 minReady
5 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
peeled, sliced |
|
| ½ | pound |
beets
peeled, diced |
|
| 4 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cups |
watermelon
seeded, diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
peeled, sliced |
|
| 226.8 | g |
beets
peeled, diced |
|
| 946 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 591 | ml |
watermelon
seeded, diced |
*
|
Directions
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.
Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.
Stir often to avoid sticking and burning.
Add the stock and salt, cover and bring to a boil.
Reduce the heat and simmer, covered, for 15 minutes.
When the soup is finished cooking, strain and reserve the liquid.
Transfer the beets to a blender or food processor and add the watermelon.
Purée until very smooth. Return the purée to the pot and add the reserved liquid.
Chill the soup well, about 4 hours before serving.
