Chilled puree of beet& watermelon

 
                     CHILLED PUREE OF BEET & WATERMELON
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Vegetable oil
    1       md           Onion -- peeled and sliced
      1/2   lb           Beets -- peeled, roughly
                         diced
    4       c            Chicken stock
                         -OR Low-sodium chicken broth
    1       t            Salt
    2 1/2   c            Diced seeded watermelon
                         - (rind removed)
 
   HEAT THE OIL IN A STOCK POT over low heat, add the
   onions and cook slowly, stirring, about 7 minutes. Add
   the beets and continue to cook slowly, covered, until
   most of their water has been released and they have
   fallen apart, about 35 minutes. Stir often to avoid
   sticking and burning. Add the stock and salt, 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. Transfer the
   beets to a blender or food processor and add the
   watermelon. Puree until very smooth. Return the puree
   to the pot and add the reserved liquid. Chill the soup
   well, about 4 hours before serving.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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