Creamy Beet Soup Without All The Cream

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This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. the creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. i've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. recipe from cooking light which calls this a rich velvety soup which is a mild version of borscht -- without the cabbage.""

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Steps

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Heat the oil in a dutch oven or large saucepan over medium-high heat.

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Add the onion and saut 3 minutes or until tender.

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Add broth and next 6 ingredients.

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Bring to a boil , reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender.

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Be sure to discard bay leaf at this point.

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Puree mixture using an immersion blender.

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You may also use a blender or food processor , being sure to process in 3 batches.

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The blender will probably give the smoothest results , but i thought the immersion blender gave satisfactory results.

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Return pureed mixture to the pot if necessary.

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Warm soup over low heat 5 minutes.

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Remove and stir in lemon juice.

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Remove 1 / 2 cup of the soup and transfer this into a small bowl.

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Combine it with the sour cream , stirring with a whisk.

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Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture.

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Using the.

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This recipe makes 8 servings at 74 calories.

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Ingredients

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olive oil, onion, fat-free low-sodium chicken broth, water, salt, pepper, beets, baking potato, bay leaf, lemon juice, reduced-fat sour cream