Beet Apple Soup

Ingredients for Beet Apple Soup

• 6 beets, trimmed and scrubbed

• 1925ml vegetable or chicken broth

• 475ml apple juice

• 3 cucchiai di burro non salato

• 3 Granny Smith apples, peeled, cored, and sliced

• 45ml fresh lemon juice, or to taste (from 1 large lemon)

• Salt and freshly ground black pepper, to taste

• Crème fraîche, for garnish, optional

1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.

2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.

3. Melt the butter in a large skillet over medium- low heat. Add the apples and sauté until just caramelized, about 10 to 15 minutes.

4. Purée the cooked beets and sautéed apples together in batches in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.

5. Serve the soup hot or cold, dolloped with crème fraîche if desired.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.