Vibrant both in color and in flavor, Beet and Apple Soup works well for lunch or as a suppertime starter.
- 1 tbsp. vegetable oil
- 6 c. peeled beets
- 1 c. onions
- 3 c. Granny Smith Apples
- 1 1/2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 5 c. apple cider
- 1/2 c. sour cream
- 1 tsp. dried mustard
- Step 1Make 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.
- Step 2Make sour-cream mixture: Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving.
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