Chilled puree of beet and watermelon
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Chilled puree of beet and watermelon
  Purees    Vegetables    Watermelon    Beets  
Last updated 6/12/2012 1:14:41 AM. Recipe ID 43720. Report a problem with this recipe.
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      Title: Chilled puree of beet and watermelon
 Categories: Vegetables, Fruits
      Yield: 6 Servings
 
      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 ts 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.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  




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Recipe ID 43720 (Apr 03, 2005)

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