Chilled puree of beet and watermelon

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 medium Onion; peeled and sliced
½ pounds Beets; peeled, roughly diced
4 cups Chicken stock OR Low-sodium chicken broth
1 teaspoon Salt
2½ cup Diced seeded watermelon (rind removed)

Directions

HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid.

Chill the soup well, about 4 hours before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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