Tablespoon vegetable oil
1 medium sweet onion, peeled and sliced
1/2 pound beets, peeled and roughly diced
4 cups chicken broth (may use low-salt)
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1 teaspoon salt
2-1/2 cups diced seeded watermelon (rind removed)
1 Tablespoon chopped fresh mint leaves, optional |
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In a large stockpot over medium low heat, gently saute sweet onions in the vegetable oil, stirring often, until onions are limp and translucent.
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Stir in beets, reduce heat to low, and cook until beets begin to fall apart, about 35 minutes. Be sure to stir often to avoid burning and sticking.
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Add chicken broth and salt to the onions and beets.
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Cover and simmer for 15 minutes.
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Strain solids, reserving the liquid.
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Place beet and onion solids to a blender or food processor.
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Add watermelon and puree until smooth.
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Return to the stockpot and stir in reserved liquid.
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Refrigerate soup at least 4 hours or overnight before serving chilled.
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Garnish with chopped mint leaves, if desired.
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