Serves6 to 8
- Active Time:30 min
- Start to Finish:4 hr (includes chilling)
ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE
February 2008
-
1
medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped
-
2
beets (3/4 lb without greens), peeled and sliced 1/4 inch thick
-
1/2
medium onion, sliced 1/4 inch thick
-
1/2
Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
-
1 1/2
tablespoons
olive oil
-
4
cups
water
-
2
tablespoons
cider vinegar, or to taste
-
1
bouquet garni (2 large sprigs fresh parsely and 2 large sprigs fresh thyme tied together with kitchen string)
-
2
tablespoons
plain whole-milk yogurt
-
1
tablespoon
chopped dill
-
Wash leek in a large bowl of water, agitating it, then lift out and drain well.
-
Cook leek, beets, onion, and apple in oil in a heavy medium pot over medium heat, stirring occasionally, until onions are softened, 10 to 12 minutes. Add water, vinegar, bouquet garni, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender, 30 to 40 minutes. Discard bouquet garni.
-
Purée soup in batches in a blender (use caution when blending hot liquids), then chill, covered once cool, until cold.
-
Just before serving, season soup with salt, pepper, and vinegar. Serve cold, drizzled with yogurt and sprinkled with dill.
Cooks' note: Soup can be chilled up to 3 days.
