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Chilled Winter Root Vegetable Soup Recipe
Chilled Winter Root Vegetable Soup
Ingredients:
- 1/4 cup/ 60g butter
- 1 leek, large, 1"/ 2.5cm chop (trimmed of dark green)
- 1 onion, medium, 1"/ 2.5cm chop
- 1 carrot, medium, 1"/ 2.5cm chop
- 1 parsnip, medium, 1"/ 2.5cm chop
- 1 celery rib, medium, 1"/ 2.5cm chop
- 6 cooked beets, medium, halved
- 2 tbsp./ 6g parsley, chopped
- 5 cups/ 1.25L beef stock
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup fresh lemon juice
Yield:
8 cups / 2L
Method:
Secure lid on Vita-Prep container. Set speed controls to Variable, #3. While machine is running, feed leek and onion through lid opening. Allow the machine to run for 5-10 seconds until diced. Set aside. Repeat the same process for the carrot, parsnip and celery. Set aside. Repeat again for the cooked beets. In a large saucepan, sauté the diced leek, onion, carrot, parsnip, celery and parsley in butter until almost tender. Add beets and stock. Cover and bring to a boil. Lower heat to a simmer for 10 minutes. Cool slightly. Puree soup (in 2 batches) by setting speed controls to Variable, #8 for 10 seconds or until desired consistency. Add salt, pepper and lemon juice to puree.
Suggestions:
Serve cold with a dollop of sour cream, chopped chives or chopped dill.
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Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.
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