Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
1 md Onion -- peeled and sliced
1/2 lb Beets -- peeled, roughly
diced
4 c Chicken stock
-OR Low-sodium chicken broth
1 t Salt
2 1/2 c Diced seeded watermelon
- (rind removed)
HEAT THE OIL IN A STOCK POT over low heat, add the
onions and cook slowly, stirring, about 7 minutes. Add
the beets and continue to cook slowly, covered, until
most of their water has been released and they have
fallen apart, about 35 minutes. Stir often to avoid
sticking and burning. Add the stock and salt, cover
and bring to a boil. Reduce the heat and simmer,
covered, for 15 minutes. When the soup is finished
cooking, strain and reserve the liquid. Transfer the
beets to a blender or food processor and add the
watermelon. Puree until very smooth. Return the puree
to the pot and add the reserved liquid. Chill the soup
well, about 4 hours before serving.
