Beet-Raspberry Soup

http://www.eatingwell.com/recipes/beet_raspberry_soup.html

From EatingWell:  July/August 1993

The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.

6 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 2 hours (includes chilling time)

Ingredients

• 1 pound beets, (6 medium), scrubbed
• 1 1/2 tablespoons finely chopped shallots, (2 medium)
• 1 cup raspberries
• 1 cup low-fat milk
• 2 1/2 tablespoons red-wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.
2. Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.

Nutrition

Per serving : 73 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 15 g Carbohydrates; 3 g Protein; 4 g Fiber; 469 mg Sodium; 291 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit