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| Home -> [Soups & Stews, Summer, Vegetables] -> [Red summer soup Recipe] |
Red summer soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Soups & Stews, Summer, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| cup | Water | | 1
| can | Julienne beets, (16 ozs) | | | Drained (reserve liquid) | | 1
| small | Head red cabbage | | | , coarsely shredded, (about | | | -1 pound) | | 1
| pack | Frozen, (10 ozs) | | | Raspberries in juice | | | -undrained | | 1
| tbsp | Lemon juice | | | Plain yogurt |
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Procedures:
| 1 | Recipe by: betty crocker"s smartcook heat water, beet liquid and cabbage to boiling in 3-quart saucepan; reduce heat. | | 2 | Cover and simmer until cabbage is very tender, about 1 hour. | | 3 | Carefully pour cabbage mixture and raspberries into workbowl of food processor fitted with steel blade or into blender container. | | 4 | Cover and process until smooth. | | 5 | Return mixture to saucepan; stir in beets and lemon juice. | | 6 | Heat over medium heat, stirring occasionally, until hot. | | 7 | Garnish with yogurt and, if desired, lemon peel. | | 8 | 8 servings. |
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