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Chilled Beet Soup With Chives


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 2 tablespoons olive oil
  • 3 medium carrots
  • 1 onion
  • 3 tablespoons balsamic vinegar
  • sliced beet
  • 2 cups buttermilk
  • salt and pepper

Directions

  • In a large nonstick skillet, heat oil over low heat.
  • Add carrots and onion.
  • Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes.
  • Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced.
  • Working in batches, add beets with their liquid, Sue Bee® honey and carrot mixture to blender; puree.
  • Transfer to a large bowl, mix in the buttermilk and season with salt and pepper.
  • Chill until cold, about 3 hours.
  • To serve, ladle into bowls or mugs and top with chopped chives and sour cream.
Categories: Carrots Onions Recipes Soups
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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