| Servings |
servings
|
Ingredients
- 1 tsp olive oil
- 1 cup Onion chopped
- 4 cups fat-free, less sodium chicken broth
- 2 cups water
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 medium beets peeled and halved
- 1 medium potato peeled and halved
- 1 bay leaf
- 1 tsp lemon juice I used 2 tsp
- 8 tsp reduced fat sour cream I used fat-free sour cream
Ingredients
|
|
Instructions
- Heat the oil in a dutch oven over medium-high heat. Add onion and saute about 3 minutes or until ternder.
- Add the chicken broth, water, salt, pepper, beets, potato and bay leaf. Bring to a boil. Reduce heat to simmer, uncovered, for 20 minutes, or until beets and potato are tender. Discard the bay leaf.
- Place 1/2 the mixture in blender or food processor and process until smooth. Place pureed mixture into a large bowl. Repeat this process with the remaining mixture.
- Return pureed mixture to the dutch oven. Warm mixture over low heat for about 5 minutes or until heated through. Remove from heat and stir in the lemon juice.
- Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among 8 bowls. Top each serving with 1 tbsp of the sour cream mixture. Swirl the sour cream through the soup using the tip of a knife
This recipe looked so pretty I just had to try it. It was worth the effort. Very easy to make and it is a nice creamy texture. I added a little extra lemon juice just to further minimize the bitterness of the beet. With only 74 calories in a bowl you can enjoy this one anytime. Overall, loved it.. For additional nutritional data visit the original post.
