Beet & Apple Soup
Ingredients:
- 1 TBSP vegetable oil
- 6 cups chopped, peeled beets (about 8)
- 1 cup chopped onions
- 3 cups chopped apples, such as Granny Smith (about 2 large)
- 1 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 5 cups apple cider
- 4 cups water
- 1/2 cup sour cream
- 1 tsp dried mustard
Directions:
Make the soup:
- Heat oil in a large saucepan over medium-high heat. Add the beets and onions and cook until onions soften, about 5 minutes.
- Add the apples and cook for 5 more minutes.
- Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender, about 40 minutes.
- Puree small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency.
- Bring soup to room temperature and chill until ready to serve.
Make sour-cream mixture:
- Combine remaining ingredients (remaining salt, sour cream & dry mustard) in a small bowl and serve a tablespoon of the mixture with each serving.
