Chilled beet and raspberry soup from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Notes about this recipe

  • Eat Your Books

    See recipe for variation

  • BasicStock on July 21, 2017

    This is very, very good!! Beautiful colour and the raspberries just shift the whole taste experience in a subtle but fantastic way. I questioned putting the raspberries into the cooked beet mixture, and then straining out the seeds, and I did end up having to use a very fine mesh strainer. The beet pulp had to be pushed through with a little gadget I inherited from my husband's grandmother which is a wooden sphere that rolls on a handle and forces the pulp through the strainer. I think it resulted in a very silky consistency that you wouldn't have otherwise.

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