This soup has a spectacular color. I like to serve it for Christmas dinner. It’s also delicious cold.

Ingredients:

• 1 1/2 lb. beets, washed, peeled and grated
• 1 qt water
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbs. sugar
• 1/3 cup lemon juice
• 100 milliliters soy cream
• cinnamon
• nutmeg

Directions:

• Wash, peel and coarsely grate beets.
• Place beets, water, salt, pepper, sugar and lemon juice in a deep pan.
• Cook until beets are tender about 20-30 minutes.
• Puree using a kitchen machine, blender or a staff mixer.
• For an extra smooth soup put through a sieve.
• Shortly before serving add the soy cream.
• Garnish with a few baby beet leaves.

Attached Files:

• MacGourmet recipe file

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