cold-beet-and-celery-soup-12488.json

{
    "directions": [
        "In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.",
        "In a blender pur\u00e9e mixture in batches until very smooth, transferring as pur\u00e9ed to a bowl. Chill soup, covered, at least 6 hours or overnight.",
        "Thin soup with ice water and season with additional vinegar and salt and pepper.",
        "Garnish soup with sour cream and chives."
    ],
    "ingredients": [
        "1 cup finely chopped onion",
        "2 cups thinly sliced celery",
        "2 tablespoons olive oil",
        "2 teaspoons sugar",
        "1 1/2 pounds beets, peeled and cut into 1-inch pieces",
        "1 tablespoon red-wine vinegar plus additional to taste",
        "3 cups low-salt chicken broth",
        "ice water for thinning soup",
        "sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Blender",
        "Vegetable",
        "Celery",
        "Beet",
        "Summer",
        "Chill",
        "Sour Cream",
        "Gourmet"
    ],
    "title": "Cold Beet and Celery Soup",
    "url": "http://www.epicurious.com/recipes/food/views/cold-beet-and-celery-soup-12488"
}