Beets and Chilled Beet soup

Beets

Beets were first recognized during the Roman Empire. The leaves were initially consumed, especially when they were small. Beets come in white, golden and classic purple-red varieties. They contain trace minerals, potassium, and lots of Betaine for digestion and lowering blood pressure. There is also naturally occurring nitrates that help with blood flow and lessens the production of blood clots. Beets can be raw, boiled, baked, peeled, juiced, finely grated, or pureed. The leaves, if cut when small, contain many things that help the liver. Make sure you only boil, sautee or steam for no more a few minutes.

Chilled Beet soup

For 6

4 cups of chopped, peeled, cooked beets

2 lemons, peeled, seeded, and chopped

5 1/2 cups of stock or bone broth

3 extra-large eggs

1 1/2 tablespoons of raw honey

salt

sour cream & snipped chives for garnishing

1. Put the beets and lemons in a saucepan with the stock/broth and bring to a very light boil. simmer for 20 mins

2. Remove the pan from the heat and let cool slightly. Ladle into the food processor and puree. Push through a strainer and remove all membrane and fiber-like material. Let it cool completely.

3. Meanwhile, put the eggs, honey, and a pinch of salt into a food processor and blend until combined. Slowly add the soup.

4. Cover with plastic and chill. refrigerate for 3 hours. To serve, stir, taste, add salt if necessary. ladle into bowls, garnish with sour cream and chives.

ENJOY!

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