Alex Makes: Chilled Beet Soup for the Holidays

by in Food Network Chef, December 22nd, 2011


This soup is really simple to make. It’s really a matter of cooking the beets and garlic together and allowing the flavors to meld. Once that part is done, it’s simply a matter of adding the tangy element of the creme fraiche and the pleasing crunch of the cucumber. I find a chilled soup so refreshing and wonderful when paired with something like a braised meat. The other great thing is that you can make this entirely in advance and simply ladle it into the bowls when ready. For me, when I’m having people over, I love serving the appetizer effortlessly and getting the main course done. The goal is to make great food but to get out of the kitchen and have fun with my friends.

Chilled Beet Soup
You can make this and ladle it into the bowls when ready to eat.

Serves: 6-8

6 cups cold water
2 pounds peeled red beets, peeled and cut into thin slices
2 carrots, peeled and cut into thin slices
1 clove garlic, peeled and minced
Kosher salt
Freshly ground black pepper
1 small cucumber, peeled, diced and lightly seasoned with salt and pepper
¼ cup sour cream

1. In a large soup pot, combine the water, beets, carrots and garlic. Bring the liquid to a boil over medium heat. Season with salt and pepper. Allow the soup to simmer until the beets are tender, 15-20 minutes.

2. Using a blender, add the lemon juice to the soup and puree in small batches. Transfer to a bowl. Taste for seasoning.

3. Place the bowl in the refrigerator and stir occasionally to ensure proper cooling. If pressed for time, place the bowl inside another larger bowl filled with ice to accelerate the process.

4. Serve in a large bowl family style or, alternatively, ladle into individual bowls. Top with some of the diced cucumber and a dollop of sour cream.

Note: This soup can also be heated and served hot topped with the sour cream and cucumber.

alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

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Comments (6)

  1. ash says:

    I love beets and I'm always looking for new recipes to use them in. Thanks Alex!

  2. maxine says:

    How much lemon juice?

  3. peg wilmore says:

    Alex, you kick ass…my husband thinks you are the most intimidating judge on chopped, which is a good thing! I was disappointed to see you lose the iron chef challenge, but glad you were pulled in by both your competitors at the end. I never watch TV unless it is iron chef, chopped or the NFL! Beets? Another reason you are one of our favorite chefs! Happy New Year Alex!

  4. fishingal52 says:

    Would love to make this, but wondering just how much lemon juice. Has anyone attempted making it?

  5. When I first saw this title Alex Makes: Chilled Beet Soup for the Holidays | FN Dish – Food Network Blog on google I just whent and bookmark it. I have recently started a site, the information you provide on this web site has helped me greatly. Thanks for all of your time & work.

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