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Categories:Viewed: 103 - Published at: 7 years ago
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cups fat-free low-sodium chicken broth
- 2 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 beets, peeled and halved (I quartered mine)
- 1 medium baking potato, peeled and halved crosswise (I quartered mine)
- 1 bay leaf
- 1 teaspoon lemon juice
- 8 teaspoons reduced-fat sour cream (I used 3 tablespoons)
Method
- Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and saute 3 minutes or until tender.
- Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
- Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
- Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
- Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
- This recipe makes 8 servings (3/4 cup each) at 74 calories.
