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from Bao's cookbook

Clear Beet Soup (Book of Soup)




  • 1 onion, coarsely grated 1 large carrot, coarsely grated 1 lb. raw beets, peeled, coarsely grated Fresh parsley sprig 1 bay leaf
  • 4 cups chicken stock
  • 1 egg white
  • Juice 1/2 lemon
  • Salt and pepper to taste
  • Thin lemon slices to garnish
  • Preparation:
    1. In a large saucepan, combine vegetables, parsley, bay leaf and stock. Bring to a boil, cover and simmer 30 minutes.
    2. Strain soup in a colander set over a bowl. Clean pan and return liquid to pan.
    3. To clear soup, bring to a boil. Whisk egg white in a small bowl, then stir into soup. Simmer gently 15 minutes.
    4. Strain soup through a muslin-lined sieve set over a bowl. Stir in lemon juice. Cool and refrigerate until chilled.
    5. Season soup with salt and pepper. Garnish with lemon

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    modified: 2012.01.23 | created: 2012.01.23

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