Chilled Red & Golden Beet Soup

 

The perfect recipe to please the palette, it taste even better than it looks!

Chilled Red & Golden Beet Soup

Serving Size: 4-6

Ingredients

    for the golden beet soup­
  • 1 lb. (4­5) golden beets, peeled and quartered 1?2 cup cooking liquid from beets
  • 3?4 cup buttermilk
  • 3?4 cup whole milk plain yogurt
  • Juice of 1?2 a lemon
  • 1?2 teaspoon kosher salt, or to taste 1?2 teaspoon turmeric
  • for the red beet soup­
  • 1?2 lb. (2­3) beets, peeled and quartered 3?4 cup buttermilk
  • 1?4 cup whole milk plain yogurt
  • Juice of 1?2 a lemon
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, or to taste
  • for the garnish­
  • 1 small cucumber, peeled and diced fine fresh chopped dill, to taste
  • fresh chopped chives, to taste

Instructions

    for the golden beet soup­
  1. Add the peeled and quartered beets to a medium pot and fill with water (if you want the soup to stay golden, make sure not to cook the golden and red beets in the same pot, or the golden beets will turn red). Bring the liquid to a boil and simmer the beets until cooked through and softened, about 30 minutes or until easily pierced with a knife. Allow the beets to fully cool in the liquid.
  2. Once cooled, drain the beets and reserve 1?2 a cup of the golden beet cooking liquid.
  3. To a high­powered blender add the cooked beets, 1?2 cup of the cooking liquid, the buttermilk, yogurt, lemon juice, salt, and turmeric. Blend until smooth and golden. Taste and season with more salt or lemon juice if necessary. Chill before serving.
  4. for the red beet soup­
  5. Add the peeled and quartered beets to a medium pot and fill with water. Bring the liquid to a boil and simmer the beets until cooked through and softened, about 30 minutes or until easily
  6. Once cooled, drain the beets and add them to a high powered blender with the buttermilk, yogurt, lemon juice, salt and sugar. Blend until smooth. Taste and season with more salt, sugar, or lemon juice if necessary. Chill before serving. If desired, transfer the soup into squeeze bottle for presentation purposes.
  7. for the garnishes­
  8. Chop the fresh dill and chives. Peel and finely dice or cube the cucumber.
  9. to serve­
  10. Ladle the chilled golden beet soup into the bowl. Using a squeeze bottle or a spoon, top the golden beet soup with the red beet soup, swirl or decorate according to your liking.
  11. Top the soup with the diced cucumber, and freshly chopped herbs.
  12. Serve cold! pierced with a knife. Allow the beets to fully cool in the liquid.
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