Heat the oil in a stock pot over low heat, add the onions and cook
slowly, stirring, about 7 minutes. Add the beets and continue to
cook slowly, covered, until most of their water has been released
and they have fallen apart, about 35 minutes. Stir often to avoid
sticking and burning. Add the stock and salt, cover and bring to a
boil. Reduce the heat and simmer, covered, for 15 minutes. When the
soup is finished cooking, strain and reserve the liquid. Transfer
the beets to a blender or food processor and add the watermelon.
Puree until very smooth. Return the puree to the pot and add the
reserved liquid. Chill the soup well, about 4 hours before serving.
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Wherever you go, there you are!
--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)