Chilled Beet and Watermelon Soup
I got this recipe from the listed website, but I modified the recipe and made some more notes.
- 2 Tbsp vegetable oil
- 2 medium onions, peeled and sliced
- 1 pound beets, peeled and roughly diced
- 8 cups salted chicken stock
- 8 cups diced seeded watermelon flesh (rind removed)
Heat oil in a stockpot over low heat. Add the onions and cook slowly until tender and browning.
Add the beets and continue to cook slowly, covered, until most of their water has been released and they are soft, about 35 minutes.
Stir often to avoid sticking and burning.
Meanwhile puree the watermelon in a food processor adding small quantities of stock to make sure theflesh is totally pureed (no fiber and no chunks), about 10-20 minutes of coninual processing.
Add this mixture to the stock, 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.
Remove the beets from the heat and process until totally smooth (about 10-20 minutes) adding stock when needed to keep the beet mixture smooth and fully processed
Transfer the pureed beets from the blender or food processor to the heqted stock and cook for another 10 minutes, stirring.
Chill the soup well, about 4 hours before serving.
Serve with small amount of grated sharp cheese on top.