Creamy Beet With Dill Soup

Creamy Beet With Dill Soup

25

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."

Ingredients

{{adjustedServings}} servings 152 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Footnotes

  • *To toast caraway seeds, heat 1/2 tsp. caraway seeds in a small skillet over medium-low heat until they start to gently pop and smell fragrant. Cool slightly, then crush with a rolling pin.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

25
  1. 30 Ratings

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I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. Afte...

Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional gar...

Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian.