Jill
Well, *I* let the heat affect what I cook, but it doesn't stop me from making soup! Tonight I'm having bockwurst with a sweet/sour kale relish and "blender borscht." Here's the soup recipe:
Blender Borscht
1 medium potato 1/2 small white onion, sliced 1 cup sliced cooked canned or jarred beets 1 teaspoon salt 1/8 teaspoon ground white pepper 2 tablespoons fresh lemon juice 1 cup chicken stock 1 cup sour cream, plus additional for serving (optional) 1 cup crushed ice 2 tablespoons chopped fresh dill or snipped chives for garnish
1. Peel the potato and chop it roughly. Put the potato in a 1-quart saucepan, cover it with water, and add a pinch of salt. Cover the pan and bring the water to a boil over high heat; cook the potato 5 minutes, or until tender. Drain in a colander and let cool 5 minutes.
2. While the potato cooks, slice the 1/2 onion.
3. In a blender, combine the cooked potato, 1 cup sliced beets, sliced onion, 1 teaspoon salt, 1/8 teaspoon white pepper, 2 tablespoons lemon juice, 1 cup chicken stock, 1 cup sour cream, and 1 cup crushed ice. Blend on medium-high speed until smooth.
NOTE: I have two raw beets rather than canned beets. I'm going to slice them thinly and cook them with the potato. I'm also using buttermilk instead of sour cream.
Bob
