CHILLED BEET SOUP WITH GREEK YOGURT, MINT AND PICKLED HERRING

Meal Theme: Make Ahead

Appoximate Yield: 4 - 6 Servings

Description

An easy meal to have as an appetizer or entree. This tasty treat will have you coming back for seconds.

Ingredients

3 Large beets (peeled and cut into medium dice)
2 cloves Garlic, minced
2 tablespoons Lemon juice
1 cup Non-fat greek yogurt
1 tablespoon Chopped fresh mint
1⁄4 cup Sour Cream
1 Acme herring fillets in cream sauce
1 bunch Mint leaves (for garnish)
1 Lemon, zest (for garnish)

Instructions

In a medium saucepan, combine beets and garlic. Cover with 2 1/2 cups water. Bring to a boil, them reduce to a simmer, cover and cook 20 - 30 minutes or until beets are tender. Remove from heat and transfer beets and their liquid to a mixing bowl. Allow to cool to room temperature. Add lemon juice, yogurt and mint. In a blender or using an immersion blender, puree the beet mixture. Cover rand chill 2 hours. Divide soup among bowls. Place 1/4 cup – 1/3 cup pickled herring in cream in the center. Garnish with mint leaves and lemon zest.

Beets: 45 minutes to cook, 2.5 hours for cooling, blending, and refrigerating.

 

Product options:

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12 oz. Ginger Infused Herring

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