Menu Minder publications as heard on Bob Allison's Ask Your Neighbor radio program">



                                        sketch of Bob above the recipe for cream of beet soup.

                                        We have been waiting for the cream of beet soup from the Starlite Restaurant in Warren. Here it is in two versions. The first is the recipe at the restaurant, the second is a cut-down version for use at home. It's hard to reduce restaurant sizes to supermarket sizes, but just come close because soup is not exact! For example, the home recipe calls for 1 can (5 oz.) whole tomatoes. Nobody makes a 5 oz. can! Use about 1/3 of a (15 oz.) can or use all of an 8 oz. can and all should be well. After all, making soup is not rocket science! Many thanks to Sonya and Jordan for sharing their recipe. They make 16 soups which they serve each month and the rest of the menu is equally great! They are on Ryan Rd. just below I-696 (the Reuther freeway) in Warren and they're open 7 days a week.

                                        CREAM OF BEET SOUP (From The Starlite Restaurant)

                                        In a 20 qt. pot:
                                        5 qt. water
                                        1 1/2 lb. diced onion
                                        1 1/2 lb. diced carrot
                                        1 1/2 lb. diced celery

                                        Bring to the boil and add 12 lb. shredded beets (undrained), 3 lb. canned tomatoes (peeled and crushed), 4 oz. white vinegar, 4 oz. red food coloring, 3/4 c. sugar, 4 T. salt, 3 T. garlic powder, 1 T. white pepper and 1/2 lb. Minor's beef base. Simmer for 1 hour. Mix 4 c. flour and 2 1/2 lb. sour cream with about 2 qt. cold milk to the consistency of a milkshake. Add some of the hot liquid (temper the sour cream mixture) and mix into the soup to thicken. Heat through.
                                        (makes 80 (8 oz.) servings)

                                        FOR YOUR HOME:

                                        In a 4 qt. pot:
                                        1 pint (16 oz.) water
                                        1/3 c. diced onion
                                        1/3 c. diced carrot
                                        1/3 c. diced celery

                                        Bring to the boil. Add 1 can (20 oz.) shredded beets (undrained), 1 can (5 oz.) canned whole tomatoes (peeled and crushed), 2 t. white vinegar, 2 t. red food color, 1 rounded T. sugar, 1 rounded t. salt (or to taste), 1 scant t. garlic powder (or to taste), rounded 1/3 t. white pepper and 1 oz. Minor's beef base. Simmer 1 hour. Mix a scant 1/2 c. flour and a scant 1/2 c. sour cream with about 3/4 c. cold milk to make the consistency of a milkshake. Stir in some of the hot liquid and return to the pot to thicken the soup. Heat through.
                                        (serves 10-12)

                                        Cream Of Beet Soup recipe is published in our August, 2001 Menu Minder.



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