This soup is sweet and super tasty! If you like beets, you'll love this soup.
10 medium beets (about 2-1/2 pounds)
1 medium sweet onion, chopped
1 medium potato, peeled and chopped
1 small cooking apple, such as Granny Smith or Gala, peeled, cored, and chopped
3 14 1/2 ounce cans reduced-sodium chicken broth
Ground black pepper
2 tablespoons dry sherry or white balsamic vinegar
1 recipe Skillet Beets (optional; below)
2 tablespoons vegetable oil
- Peel eight of the beets* and cut each into 1-inch pieces. (*Reserve remaining two beets to make Skillet Beets.) In a 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.
- Prepare Skillet Beets: Trim tops from remaining two beets to leave 1 inch of stem. Peel and thinly slice beets lengthwise from top to bottom. In a large skillet cook beet slices in hot olive oil over medium heat 8 minutes or until tender, turning once.
- Transfer soup, half at a time, to a food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Add Skillet Beets. Stir in sherry. Season to taste with salt and black pepper. Heat through.
- To serve, ladle soup into bowls. Optional: Top with a dollop of plain greek yogurt.
Adapted from: http://www.bhg.com/recipe/soups/beet-and-apple-soup-with-horseradish-cream/