The Recipe
Pureed Beet Soup
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- Coarse salt and freshly ground pepper
- 2 pounds beets, peeled and cut into 1-inch chunks
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 to 3 teaspoons fresh lemon juice
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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