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Chilled Beet And Cucumber Soup

soups & stews

2 pounds beets; trimmed
--about 8
1 yellow onion; quartered
8 cups poultry stock
1 tablespoon granulated sugar
2 cucumbers; peeled and seeded
--cut into thin strips
2 tablespoons fresh lemon juice
2 tablespoons rice-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped fresh dill; divided
1 cup nonfat plain yogurt; optional
--or low fat sour cream

1. In large nonreactive stockpot, over medium-high heat, combine beets, onion, Poultry Stock, 1 cup water and sugar. Cover; bring to boil. Reduce heat to low and simmer, covered, about 45 to 60 minutes, until beets are tender. With slotted spoon, transfer beets to colander. Reserve cooking liquid.

2. Peel beets under cold running water. Halve 3 beets. Cut remaining beets into strips 1 inch long and 1/4 inch wide. Cover and refrigerate.

3. Strain cooking liquid through a finemesh sieve into a large bowl. Remove and discard onion. In food processor fitted with metal blade, puree the 6 beet halves and 1 cup of the strained liquid. Add to the remaining strained liquid in the bowl. Cover and refrigerate at least 4 hours or overnight.

4. Add beet strips, cucumber strips, lemon juice, vinegar, salt, pepper and half the dill to the chilled beet mixture. Stir well.

5. To serve, ladle into individual bowls and garnish with an equal amount of the yogurt and the remaining dill.

Makes 8 servings. Preparation time: 25 minutes. Cooking time: 50 minutes. Chilling time: 4 hours.

Per serving: About 97 cal, 5 g pro, 17 g car, 1 g fat, 9% cal from fat, 0 mg chol, 264 mg sod, 1 g fiber.

Reprinted with permission from Healthy Courses, The Williams-Sonoma collection (c)1995, Weldon Owen Inc. Edited by Chuck Williams. Recipes by Diane Rossen Worthington. Photography by Alan Rosenberg and Allen V. Lott. Published by Time-Life Inc. To order a copy of this book, call 800-277-8844.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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