Recipe - Chilled Puree Of Beet And Watermelon

1 tablespoon Vegetable oil
1 md Onion; peeled and cut or sliced up
One half pound Beets; peeled, roughly minced
4 cup Chicken stock
OR Lowsodium chicken broth
1 teaspoon Salt
2 One half cup Diced seeded watermelon
(rind removed)

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. Puree until very smooth. Return the puree to the pot
and add the reserved liquid. Chill the soup well, about 4 hours before
serving.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini