And the Beet Goes on Chilled Soup
Ingredients
2 TB. olive oil (Mary uses extra virgin)
1 small onion, finely chopped
1 tsp. POWDERED GINGER
1/2 tsp. WHOLE CARAWAY SEEDS (Mary coarsely crushes the seeds)
2 large red bell peppers, stems, seeds and ribs removed, cut into 1/4-inch dice
1 large beet (about 8 oz. without the greens), peeled and cut into 1/4 inch dice
1 3/4 Cups chicken stock (1 3/4 Cups water plus 1 tsp. CHICKEN SOUP BASE)
3 Cups water
1/2 tsp. KOSHER-STYLE FLAKE SALT (omit if your chicken stock has salt)
1/4-1 tsp. PENZEYS PEPPER, to taste
1/4 Cup fresh dill (or 2 TB. DILL WEED)
1/4 Cup fresh cilantro (needs to be fresh)
1 TB. fresh lemon juice
1/4 Cup plain yogurt (Mary uses low fat)
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, GINGER and CARAWAY SEEDS. Cook, stirring occasionally, until the onions are soft, about 7 minutes. Stir in the peppers and beets and cook, stirring often, until the peppers begin to soften, about 5 minutes. Add the stock and water; bring to a boil. Stir in the SALT (if using) and PEPPER. Reduce the heat, partially cover and simmer, stirring occasionally, until the peppers and beets are tender, about 45 minutes. Stir in the dill, cilantro and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Pour into small cups and add a dollop of yogurt to each serving along with a sprig of fresh dill or sprinkle of DILL WEED.
Prep. time: 20 minutes
Cooking time: 1 hour plus 1 1/2 hours chilling time.
Serves: 10