Dotnom

Beet And Apple Soup With Horseradish Cream

Ingredients

• 8 large beets
• 3 14.5-ounce cans reduced-sodium chicken broth
• 1/2 cup chopped sweet onion
• 1/2 cup peeled and chopped potato
• 1 cooking apple, peeled, cored, and chopped
• 2 tablespoons dry sherry or white balsamic vinegar
• Salt
• Ground black pepper
• 1 8-ounce carton sour cream
• 2 tablespoons prepared horseradish
• 1/4 teaspoon cayenne pepper
• Skillet Beets (optional)

Directions

1. Peel the beets.
2. Cut each into 1-inch pieces.
3. In a Dutch oven combine beets, broth, onion, potato, and apple.
4. Simmer, covered, for 25 to 30 minutes.
5. Transfer beet mixture, half at a time, to a food processor.
6. Cover and process until smooth.
7. Return pureed mixture to Dutch oven. (Or blend with a handheld immersion blender in Dutch oven.) Stir in sherry.
8. Season to taste with salt and black pepper.
9. Heat through.
10. For horseradish cream, in a bowl combine sour cream, horseradish, and cayenne pepper.
11. Stir 1/2 cup of the horseradish cream into hot soup.
12. Top each serving with remaining horseradish cream and Skillet Beets.

Attribution