- High-Speed Blender: Suitable for pureeing soups to achieve a smooth consistency without any lumps.
- Chef's Knife: A versatile tool used for chopping the beets, apples, and other ingredients finely.
- Cutting Board: Provides a safe surface to chop fruits and vegetables on while cooking.
- Large Stock Pot: Ideal for simmering soups over low heat; it allows enough room for the soup mixture without boiling over.
- Silicone Spatula: Useful for stirring, scraping bowls, and folding ingredients while cooking.
- Measuring Cups & Spoons: Essential for accurately measuring ingredients like beets, apples, broth, etc.
- Immersion Blender: Useful if a high-speed blender isn't available; can puree soup directly in the pot.
- Colander: Helps to strain the mixture before serving for any remaining solids or skins from fruits and vegetables.
- Digital Kitchen Scale (optional): For precise ingredient measurements, especially if following a recipe closely.
6 beets, trimmed and scrubbed
8 cups vegetable or chicken broth
2 cups apple juice
3 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced
3 tablespoons fresh lemon juice, or to taste (from 1 large lemon)
Salt and freshly ground black pepper, to taste
Crème fraîche, for garnish, optional
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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