Recipe - Beet Soupvegan

PART A
2 cup Onions; chopped
3 Cloves garlic; minced,
"sauteed" in:
One fourth cup Red wine

PART B
3 cup Raw beets; scrubbed and
chopped (I didn't peel
them)
2 cup White potatoes; peeled and
chopped
One half teaspoon Salt
One half teaspoon Freshly ground black pepper

PART C
One fourth cup Minced dill; watercress, or
parsley (I used part dill
and part parsley)

I came home from the Farmer's Market Saturday with 2 bunches of beets, and
I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of
mine!) and found an interesting soup that I loved!

I don't have the book with me, but it is something like this (with my
fatfree adaptations):

"Sautee" onions and garlic in wine. Add part "B". Simmer 45 minutes or so,
until all is tender. Add part "C".

let cool slightly, put a portion at a time in the food processor or blender
and process until smooth. (be careful, you will have a huge red mess
otherwise)

Pour back into soup pot and heat gently, serve hot. Garnish with a sprig of
dill or parsley.

(optional add a dollop of ff yogurt or sour cream on each bowl)

Now we liked this but found it a bit bland, so I added another 1/2
teaspoon salt and a couple tablespoons prepared horseradish, and voila,
suberp soup.

Jay Soloman has several vegetarian cookbooks, not fatfree but easy to
adapt. I love his Lean Bean Cuisine.

Posted to fatfree digest V97 #191 by Jan Gordon jrg14@cornell.edu on Aug
26, 1997