Hoffman Media


Chilled Gingered Beet Soup

Chilled Gingered Beet Soup Recipe

3 medium red beets (approximately 1/2 pound)
2 cups chicken broth
1 (1-inch) piece fresh ginger, peeled and sliced
2 teaspoons sugar
1/2 teaspoon salt
1 cup heavy cream
1 cup sour cream
Garnish: Ginger Tea Crème Fraîche (see download), fresh dill sprigs

• Preheat oven to 350°.
• Wrap the beets in foil. Bake until tender when pierced with a
fork, approximately 1 hour. Let cool, then peel beets. Cut into
½-inch pieces.
• In a medium saucepan over medium heat, combine the beets,
chicken broth, ginger, sugar, and salt. Cook for 20 minutes,
then remove from heat, and cool to room temperature.
• Using a blender and working in batches, puree the mixture
until smooth. Strain through a fine-mesh sieve, and discard
solids. Whisk in cream and sour cream. Refrigerate for 1 hour
before serving.
• Garnish with Ginger Tea Crème Fraîche and fresh dill sprigs, if

© Hoffman Media, LLC. All Rights Reserved.