Recipe Image

Beet-Raspberry Soup

  • 20 m
  • 2 h
Marie Piraino
“The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.”


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


  • 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 1¼ 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.
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