Beet-Lemon Soup

April 14, 2021 , , , ,

From Kingston Hotel Café Cookbook

  • 1 T. minced garlic
  • 2 C. diced onions
  • 2 ½ C. cubed beets
  • 4 T. butter or canola oil
  • 1 C. chopped carrot
  • 2 C. water
  • Zest of 2 lemons
  • 1 ½ C. heavy cream
  • 1 t. finely chopped fresh dill
  • 2 t. salt
  • 1 T. sugar or honey

Sauté garlic, onion and the beets in the butter or oil until the onions become transparent.
Add carrots, sauté 1 minute. Add water, bring to a boil and simmer for ½ hour.
Puree the soup in a blender, Return to the pot and add remaining ingredients. Do not boil.


Split Soup of Beet-Lemon Soup (see other Recipe) and Butternut Orange Soup 

Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.